CONFERENCE DINNER WITH SEAWEED CHEF DONALD DESCHAGT
Conference Dinner
Seagriculture EU
15 - 17 June 2027
Ostend, Belgium
Conference Dinner
Get ready for a special culinary experience at Seagriculture EU 2027! On 16 June 2027, we invite you to a unique seaweed-inspired Conference Dinner at De Cierk in Ostend, where Seaweed Chef Donald Deschagt will bring the versatility and flavours of seaweed to the table.
The evening will combine seaweed, local flavours and creative cuisine, offering delegates the opportunity to experience first-hand how seaweed can become an exciting ingredient in modern gastronomy – perfectly reflecting this year’s theme, “From novelty to mainstream”.
The Conference Dinner is a perfect opportunity to network with other conference delegates in an exclusive location while enjoying dinner together.
Conference dinner is included in the conference ticket
VENUE
De Cierk – Fish Food & Meet Market
- Maritiem Plein 10, 8400 Oostende
- 16 June 2027
De Cierk is a unique maritime venue located on the Oosteroever in Ostend, an area where the city’s rich fishing heritage meets a new generation of maritime activities and innovation.
Rooted in Ostend’s strong connection with the North Sea, De Cierk brings together fish, food and people in an authentic maritime setting. Its concept revolves around local products, craftsmanship and the short food supply chain, while creating greater awareness of where our food comes from and the people behind it.
Today, De Cierk is much more than a place to enjoy local seafood. It is a lively meeting and event venue where culinary experiences, workshops and gatherings come together. The venue also connects Ostend’s traditional fishing industry with future-oriented developments such as sustainable aquaculture and innovative maritime food production.
With its location on the Oosteroever, surrounded by the harbour and Ostend’s maritime landscape, De Cierk provides a fitting setting for the Seagriculture Conference Dinner – bringing together the sea, local food, sustainability and innovation in one special evening.
ABOUT DONALD
Donald Deschagt is a Belgian chef, North Sea Chef and the driving force behind Studio Zeewier. With a lifelong connection to the Belgian coast and the North Sea, he has become known for his creative use of seaweed, algae and other ingredients from the sea.
Donald sees seaweed as much more than an unusual ingredient. In his cuisine, he explores its diversity of flavours, textures and applications, demonstrating how seaweed can find its place in modern, everyday gastronomy. Through Studio Zeewier, he shares his knowledge and passion through culinary experiences, demonstrations and innovative seaweed creations.
His approach combines local ingredients, sustainability and culinary creativity, with the North Sea as an important source of inspiration.
During the Seagriculture EU 2027 Conference Dinner, Donald will translate this philosophy into a special seaweed-inspired dining experience, giving delegates the opportunity to discover the culinary potential of seaweed directly on their plates.
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