The Alaska Seafood Marketing Institute (ASMI) has reinforced its commitment to sustainable fishing by partnering with The Game Fair this year and agreeing to sponsor the Field Kitchen Theatre.

Thanks to Alaska Seafood’s support, The Game Fair – which is being held at Ragley Hall, Warwickshire from Friday 27 to Sunday 29 July – has confirmed that The Field Kitchen Theatre will be bigger than ever before, featuring a host of big-name chefs, game displays and wild seafood demonstrations. Unlike previous years, it is the only live cooking theatre at the event and expects to welcome a bumper crowd interested in learning new techniques and recipe ideas.

“We wanted to get involved with The Game Fair because it has a similar focus to our own,” said Katie Petherbridge, Alaska Seafood’s northern Europe marketing representative. “Our aim is to spread the wild word, inspire confidence in fish cookery and encourage consumers to start asking questions about sustainable food sourcing.

“We will be working with chefs who have travelled to Alaska to experience first-hand the fishing industry and who are now passionate advocates of the Alaska story. They will be creating a bespoke sampling menu for visitors to enjoy, serving a mix of species including smoked sockeye salmon, pollock and king crab.”

Leading game chef José Souto will be returning this year. He said: “Alaska is one of the pioneers of a sustainable fishing policy and is one of the world’s leading authorities on the management of fish stocks and quotas. In addition to texture and flavour, this is for me the reason why wild Alaskan seafood is so good and something that I’m passionate about teaching my students. I’m proud to be flying the flag for Alaska at The Game Fair this year, cooking up a storm in the kitchen with wild seafood.”

Renowned chef James Martin will also be serving wild Alaska salmon in the main 300-cover restaurant located in the heart of the fair.

James Gower, managing director of The Game Fair, added: “Alaska Seafood has a range of fantastic products in the UK, all of which are wild caught and frozen at source under a sustainable and long-standing quota programme. Sustainable food is a hot topic at the moment, so it is fantastic to be partnering with a company that champions this. I’m sure visitors will relish the opportunity to sample the flavour of Alaska.”