Sea to Plate introduces learners to the journey of seafood from the Welsh coast to our tables. 

Learners begin with Nolan and his family, who catch fish aboard their fishing boat, before following the journey through Ciaran Rees at Swansea Fish, Dylan Morgan, Head Chef at Morgans Hotel, and Molly, Head of Marketing at Morgans Hotel. 

Along the way, they explore how seafood is caught, sourced, prepared, promoted, and served, while discovering the importance of sustainability, supply chains, teamwork, and the vital role the fishing industry plays in Welsh communities.

Main ideas covered:

• Supply chains / logistics

• Sustainability

• Food preparation and planning