Tag Archives : Valentine Warner


Summer Round-Up

The nights may be getting shorter, but at the British Trout Association we’ve been reflecting on our long action-packed summer days.

It all started with July’s RHS Flower Show at Tatton Park – a highlight in any gardener’s calendar. Here we worked with family company, RR. Spink & Sons, who travelled down from Arbroath to sample their hand-prepared smoked fish, including the rather delicious Loch Etive trout.

August saw us set up shop at  Edinburgh for the Foodie’s Festival where trout was being celebrated by many chefs including Scottish chef Graeme Pallister. His recipe for pan-fried rainbow trout with rosemary, lemon and garlic and a sorrel cream sauce – which he shared with the Edinburgh Evening News – shows just why trout deserves a place on any good menu.

The summer fun was rounded off last month at Jamie Oliver’s The Big Feastival. Amongst the festival’s 30,000-strong crowd was Valentine Warner, just one of the well-known faces to visit our stall. Whilst our delicious trout fillets were being BBQ’d to perfection he gamely modelled one of our T-shirts. Nigel Haworth also popped by to show off his black pudding and pink trout creation. We wonder if he got any inspiration for future dishes at our stand?


Valentine Warner’s Smoked Trout Fishcakes

With the addition of a creamy walnut and horseradish sauce, Valentine gives a classic family favourite a tasty new twist, using hot smoked trout for a bold, satisfying flavour in his smoked trout fishcake. He said: “I love a fishcake, a stalwart of what we call comfort food. Often fishcakes are far too complicated with too many ingredients. I believe they should simply be about fish and potato.” (more…)


Valentine Warner’s Steamed Whole Trout with Ginger and Enoki Mushrooms

The flavours of the Far East are married with British trout, in a vibrant dish of steamed whole trout with ginger and enoki mushrooms. This nutritious and aromatic recipe shows just how easy it is to cook a whole fish in a contemporary fusion style, whilst keeping all the health benefits of an oily fish. (more…)


Valentine Warner’s Seared Trout Fillet with Lentils in Light Mustard Sauce

For a sophisticated yet simple supper try Valentine Warner’s seared trout fillet with lentils in light mustard sauce – a real show stopper. Tasty trout fillets are served on creamy Puy lentils with piquant roast tomatoes in this impressive yet remarkably easy recipe. (more…)


Buy British Trout Campaign Launches

Today is a big day for the British Trout Association and our members as we launch a new campaign to encourage UK shoppers to put  British trout back in their shopping baskets.

We have long been proud of our place in the UK’s top ten selling fish, but recently we have dropped out of these ranks, prompting us to take some decisive action to regain our position.

Trout producers up and down the country are uniting to boost the profile of their delicious product, with support coming from a variety of different quarters including popular TV chef, Valentine Warner.

He has released three new trout recipes to show his own support for the campaign which you can read right here on our blog. You can choose from Seared fillet of trout with lentils in a light mustard sauce, Smoked trout fishcakes or Steamed trout with ginger and enoki mushrooms.

We know that UK consumers are becoming increasingly concerned with issues relating to sourcing and supply of fish – not to mention the affordability of their weekly shop  – and so it has never been more topical to highlight trout – a fish that is good value, nutritious and sustainably farmed right here in Britain.

We also want to remind everyone that trout is an “oily fish”, meaning it is a source of key nutrients and vitamins including vitamin D, selenium and of course, omega 3 essential fatty acids.

The campaign to encourage shoppers to “Buy British Trout” is set to continue over future weeks and months, and all the latest news on the campaign will be shared on this blog, so visit us again soon!