Hospitality Help Out

Hospitality Help Out

Fresh seafood market The Fish Factory will host a mass Hospitality Help Out this Thursday May 14, when four of Queensland’s leading chefs come together to cook 300 free meals for hospitality workers in need.

Stokehouse Q Head Chef Ollie Hansford, Chef Consultant Richard Ousby, GOMA Head Chef Matt Blackwell and Blackbird and Donna Chang Executive Chef Jake Nicolson have teamed up with Queensland seafood suppliers to create a gourmet menu of comforting seafood dishes to support the struggling hospo industry.

From 6:00–7:00 pm, 300 hospitality workers who have suffered a loss of income as a result of the COVID-19 closures and restrictions, can make tracks to The Fish Factory to collect a gourmet chef-cooked meal. The meals will include a pre-packaged entree, main and side – which will be handed out on a first-in, first-served basis.

The Hospo Help Out menu will include Matt Blackwell’s gin-cured ora king salmon with pickled veg and nori, Richard Ousby’s Fraser Island spanner crab, scallop and prawn soup with grilled flat bread and Jake Nicolson’s baked salmon with steamed rice and dressing. It will also feature Ollie Hansford’s seafood pie with a potato and thyme crust and a mixed grain salad with smoked almond.

Hospo Help Out’s generous donors include Ora King Salmon, Umar (The Fish Girl)Fraser Island Spanner CrabThe Fish FactoryFino Foods and Simon George & Sons. To ensure the health and safety of the community Grant Lazarus from Ora King Salmon and Andrew Solomon and Chris Savva from the Fish Factory will be on hand to help maintain 1.5 metres of social distancing between people and distribute meal packages.

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