On 12^th October, The Seafood School at Billingsgate came to the King’s Lynn campus to deliver specialist training to local high school students. Former Billingsgate blockman, Ronnie Peachman, students from King’s Lynn Academy, Springwood Academy and Downham Market Academy a masterclass in identifying and preparing different species of fish and shellfish: from crabs and scallops to gurnard and hake. Ronnie, who has worked in the industry for 46 years, said: “Throughout my life, I’ve made a great living in the fish trade. Now I have the chance to give back, and make sure that fishmongery knowledge is passed on and not forgotten. Seeing young people discover something they’ve never encountered before is fantastic, and I love the challenge of getting them to be hands-on with seafood.” The workshops were organised to coincide with Seafood Week, an annual campaign by Seafish, which aims to shine the spotlight on some of the nation’s favourite seafood. Heather Middleton, Marketing Manager at Seafish, said: “Part of the campaign focuses on educating future generations about the benefits of fish and seafood. By engaging with students, teaching them how to prepare seafood and getting them to try species they might be unfamiliar with, our hope is that they will develop a liking for eating and creating seafood dishes.”             Jonathan Boyall, Level 2 Hospitality Course Director at CWA, oversaw the event. “These workshops have given local GCSE students the opportunity to learn new, industry-standard techniques. To have someone as highly skilled as Ronnie teaching them is brilliant, as he’s able to share methods that come with years of experience. Seeing young people getting stuck-in and, in some cases, stepping outside of their comfort zones is such a positive thing.”