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•Choosing fish by category rather than species, and by sourcing locally and seasonally;
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•Directly supporting fishermen who are reducing damage to the marine environment and helping rebuild fish stocks;
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•Improving the quality of fish available to chefs by supporting better fishing practices. Control of quality provides an incentive to chefs to source via this route.
We have trialled this within a London and Brighton-based restaurant group since 2004, resulting in a ‘Green Apple’ award in 2005. Since then we have been working towards our next goal, of involving 5-10 other restaurants in a London-based pilot, and also in ‘Transition Town’ Totnes, Devon. We believe that we can help provide an additional dimension to other sustainable fisheries initiatives, by actively getting fish onto plates!