How can pubs, restaurants and hotels help?
As a pub or restaurant owner, or someone who buys or prepares food for your customers, you can help London become a Sustainable Fish City. Download the Sustainable Fish City pledge and discuss it with your colleagues. By signing the pledge, and returning it to Sustainable Fish City, you will be committing your organisation to take the appropriate steps to buy sustainable seafood, to protect precious marine environments and fish stocks, and good fishing livelihoods.
We really want to help you succeed! The organisations below can then help you turn promises into action. If you need specific help, or if you're already working to improve the sustainability of your fish, then please get in touch.
Do your staff need training?
We have also helped caterers and chefs to learn about better alternatives to the fish they buy, and how to design menus to make best use of sustainable fish and seasonal produce. Read a report of a recent training event held at Billingsgate Seafood Training School in London, for around 40 chefs from different catering companies, restaurants, pubs and hotels. If you or your chefs would like to participate in a similar event, please get in touch: fish@sustainweb.org.
London pubs and restaurants that have signed up to Sustainable Fish City include: 140 Park Lane, Café Spice Namaste, Carluccio's, Catch, Chop’d, The Clerkenwell Kitchen, Duke of Cambridge organic gastropub, D&D London Restaurant Group, Feng Sushi, Leon, Moshi Moshi, The Table, The Three Stags, Tom Aikens and Tom's Kitchen, Tokyo Diner, Tsuru, The Victoria, and Wahaca Mexican Market Eating - click here to find out more.
“Businesses have a responsibility to think about society and the planet as a whole. Without change there will soon be no fish to serve!”
Geetie Singe, Duke of Cambridge gastropub, Islington, London
We're working on it - So can you!
.jpg "Tom Aikens, Michelin star chef")
“We have all got to do our bit in protecting what the sea gives us. And if we are to be sure of its future then we must source sustainable fish.”
Tom Aikens, Michelin star chef
We're working on it - So can you!
“We know the problems, we don’t even need any additional information to know how to fix them: we just have to get on and do it. No excuses”
Caroline Bennett, Moshi Moshi and Pisces Responsible Fish Restaurants
We're working on it - So can you!
Caroline Bennett - Moshi Moshi
"I am determined to do something about the way we fished the seas. We know the problems, we don’t even need any additional information to know how to fix them: we just have to get on and do it. No excuses."
We're working on it
So can you!
Tim Hughes, Caprice Holdings
I think it’s our duty to try and impart our knowledge to a wider audience, so that everybody realises how important it is to cherish our fish stocks.
We're working on it
So can you!
Raymond Blanc, Chef Patron, Le Manoir Quat'Saisons
“Good ethics should be part of everyday business. Many restaurants and caterers in this are helping to protect our precious marine resources. They should get rightful recognition and inspire others to do the same.”
We're working on it
So can you!
|
|
|
