The London campaign is coordinated by Sustain, the alliance for better food and farming. It began in 2011 and has had huge success attracting pledges from London’s top caterers and restaurants, especially in the lead-up to and the legacy from the London 2012 Olympic and Paralympic Games. As the largest city in the network, we have a huge task in achieving Fish City status, so we need your help! If you are a food-serving business in London, please sign the pledge and support the London Fish City Campaign, or contact firstname.lastname@example.org for more information.
London has already achieved 2-star fish city status, thanks to the commitments of London’s universities and restaurants.
The following London food-serving organisations have signed the Sustainable Fish City pledge for their fish buying, also promising to promote sustainable fish to their staff and customers.
Local authorities and schools
Barking and Dagenham
This east London borough has a serves over 3.5 million meals per year across it's primary and secondary school meals service. The Borough stipulates only MSC Certified fish in it's purchasing contract, and is part of the Fish and Kids project, meaning that school children are learning about sustainable fish whilst eating it
London Borough of Bexley
Bexley is a large borough in South East London, and has signed the fish city pledge on behalf of their primary school catering. The Borough will now specify that future contracts include sustainable fish, and in total they serve 1.9 million meals per year.
London Borough of Camden
Camden council provides the catering service for all their primary schools and the majority of secondary schools, and have pledged on behalf of both services. As well as serving MSC-Certified fish, the Borough is taking an active role in widening their impact by promoting sustainable fish to schools outside the council contract, and to local residents and businesses.
The City of London provides local government and policing services for the financial and commercial heart of Britain, the 'Square Mile'. Its responsibilities extend far beyond the City boundaries in that it also provides a host of additional facilities for the benefit of the nation. These range from open spaces such as Epping Forest and Hampstead Heath to the famous Barbican Arts Centre. In 2012 the City of London Corporation signed the Sustainable Fish City pledge for food served in schools, to employees and at functions held at the historic Guildhall and Mansion House.
"The City of London Corporation is proud to support the Sustainable Fish City Campaign. As we are over 800 years old, we are acutely aware of the consequences of failing to think about the future, and we are alarmed that unsustainable fishing practices are threatening the long term health of the world's oceans. The Sustainable Fish City campaign represents a real opportunity to raise awareness of this threat, and influence the behaviour of fishermen, suppliers and consumers. We would urge all responsible organisation to join us in supporting this project."
Alison Jane Gowman, Alderman for the Ward of Dowgate, Chairman of the Energy and Sustainability Sub Committee.
London Borough of Enfield
Enfield Council Enfield provide 3.5 million meals per year. They have pledged to offer only demonstrably sustainable fish on their school menus, and will also work with Enfield's council-run care homes to encourage them to follow suit, and spread the word about sustainable fish with their customers. The pledge also covers EN_FOOD - Enfield Council's own sustainable and healthy food project. EN_Food can be found in the Dugdale Centre, Enfield, and they serve seasonal food using local suppliers and bakeries, and pole and line caught tuna.
Royal Borough of Greenwich
Greenwich have signed the Fish City pledge on behalf of GS Plus and GCDA; both not-for-profit enterprises established by Greenwich Council. GS Plus manages in-house catering for primary schools, secondary schools, hospitality catering and the Home Meals Delivery Service. GS Plus has MSC Certification and promotes sustainable fish during taster sessions, on their website and on school menus. GCDA runs a series of support services for Greenwich communities, providing access to affordable fresh food and a range of information services on health and lifestyle. They only use demonstrably sustainable fish across their services, and their cookery club tutors are trained in sustainable food.
London Borough of Hammersmith and Fulham
Hammersmith and Fulham is a large and densely populated Borough in west london. The Council provides over 1.1 million school meals per year. Sustainable fish will now be written into the tender of the school meals contract, ensuring that whoever wins the bid must follow this policy.
London Borough of Haringey
Haringey Catering Services have taken the fish city pledge on behalf of their council-run primary schools. They will now work with their supplier as part of the London Contracts and Supplies Group to replace all existing lines of fish products used on their primary school menus with demonstrably sustainable products.
London Borough of Islington
Islington provides catering services for children’s centres, primary schools and secondary schools, collectively providing 2.3 million meals per year. Their caterer – Caterlink - provides only sustainable fish across the whole service. Islington Council will now promote their pledge via their food strategy, food action plan, and food strategy events.
Royal Borough of Kingston upon Thames
Kingston is located in the South West of London and is the oldest of the four Royal Boroughs in England. In signing the pledge, Kingston has committed to serve sustainable fish across their 750,000 meals served through the Achieving for Children enterprise in partnership with their supplier.
London Borough of Lambeth
Lambeth Council are committed to serving more sustainable fish - and have pledged in collaboration with the Litmus Partnership who facilitate the catering service of the majority of schools in the borough, providing over 1.2 million meals per year. Lambeth has been named as one of the Mayor of London's two Flagship Food Boroughs, with ambitious aims to tackle childhood obesity through school-based & community projects.
London Borough of Merton
The Corporate Services division of London Borough of Merton has signed the Sustainable Fish Cities pledge on behalf of the fish served to staff and visitors across their civic buildings, in staff dining outlets and events. Merton is one of the few London Boroughs to have an active Food Partnership, has been a Fairtrade borough since 2009 and runs healthy eating, cooking and growing sessions in schools.
London Borough of Newham
Newham serves six million school meals a year and has pledged on behalf of the majority of over 60 nursery, primary, and junior schools and 15 secondary schools in the borough. Having been awarded the bronze Food for Life Catering Mark for most of their primary schools (which shows that food is freshly prepared, free from additives and better for animal welfare), and now signing the Sustainable Fish City pledge, Newham has taken a huge step in supporting sustainable fish.
Sutton has committed to serve sustainable fish across their 1.5 million meals served in the Borough each year. This south London Borough has previously received the Silver Award in Food for Life in Schools, championing fresh food and higher animal welfare standards, and in pledging to Sustainable Fish Cities continue their promise of an increasingly sustainable food strategy.
London Borough of Waltham Forest
Waltham Forest Catering provide over 2.5 million meals per year across their north London borough. They hold the silver Food for Life Catering Mark for their primary and special school menus and the bronze Catering Mark for their secondary schools. Sustainable fish is provided as the norm across all catering services, and primary schools are part of the Fish and Kids project, meaning that schools have access to educational resources to help children learn about sustainable fish issues.
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Birkbeck, University of London, is a world-class research and teaching institution, a vibrant centre of academic excellence and London's only specialist provider of evening higher education. Over 19,000 students study at Birkbeck every year. The College has a keen interest in sustainability and seeks to "develop an ethos of environmental responsibility in all its staff and students as well as in the management of its estate". Birkbeck has published a sustainable procurement plan and enthusiastically supports sustainable fish buying.
City University London, with 21,727 students from 160 countries, provides students, the professions and business with the knowledge and skills essential to the success of London as a world city.
"As an educational institution, City University recognises its responsibility not only to provide healthy and sustainable food, but also to educate our staff, students and visitors on the advantages of such. Sustainable Fish City offers the perfect accompaniment to our existing Sustainable Food Procurement Policy and another opportunity to promote the benefits of purchasing and eating sustainable fish."
City University, London, on signing up to Sustainable Fish City [read more...]
With 23,000 students from over 120 different nationalities, the University of East London (UEL) is one of the fastest growing and diverse universities in London. UEL has a sustainable procurement policy and encourages staff to review sustainable purchasing policies to reduce costs and the environmental impact of goods and services that the university buys.
“UEL’s Catering Team is proud to promote sustainable fish among our students and staff. We’ve found that it’s easy to provide tasty, affordable meals, whilst reducing our impact on life in our oceans.”
Keith Prince, UEL's Stratford Campus Catering Manager
Goldsmiths, University of London, offers undergraduate, postgraduate, teacher training and return-to-study opportunities in subjects covering the arts, social sciences, humanities and computing. Goldsmiths has a sustainable procurement policy that is also implemented in conjunction with its Education and Sustainable Development action plan and its Biodiversity action plan. Buying sustainable fish has turned out to be an excellent opportunity to put policies into practice.
The University of Greenwich offers courses in subjects as diverse as architecture, education, engineering and maritime management. The University of Greenwich has a sustainable food policy, which specifically states that they will "use demonstrably sustainable fish wherever possible" and that "if this is not possible for certain species, then alternative menu items will be sought".
"The University is proud to promote sustainable fish among its stakeholders in pursuit of protecting endangered fish species."
The University of Greenwich, on signing up to Sustainable Fish City
Imperial College provides courses for over 13,000 students studying subjects as diverse as science, economics, engineering, management and medicine. Imperial College is committed to sustainable procurement, including a sustainable catering policy that includes an explicit commitment to supporting Sustainable Fish City, and to Imperial College buying fish in line with the initiative's sustainable fish definitions.
“Imperial College are committed to creating and promoting a positive and reliable market for sustainable seafood, for the long-term benefit of marine species and the environment.”
Imperial College, on signing up to Sustainable Fish City
Founded in 1902, as a teacher training college in London, the Institute of Education is now a world-class research and teaching institution.
Kingston University has over 25,000 students across 4 campuses. The university adopted a far-reaching Environmental Policy Statement in December 2009, "recognising the university's environmental responsiblities", which includes a commitment to sustainable procurement and Fairtrade. The commitment to serve sustainable fish, and supporting Sustainable Fish City, is helping the university to meet this objective.
"Our environmental policy reflects the importance we place on promoting sustainability in all areas of our catering at the LSE. We are therefore delighted to promote sustainable fish to our students and staff. We will continue to strive to raise awareness of the negative environmental impact of harvesting endangered fish species."
LSE, on signing up to Sustainable Fish City
Queen Mary, University of London is one of London and the UK's leading research-focused higher education institutions. Amongst the largest of the colleges of the University of London with 16,000 students, Queen Mary's 3,000 staff teach and research across a wide range of subjects in Humanities, Social Sciences and Laws, in Medicine and Dentistry and in Science and Engineering. Signing up to Sustainable Fish City helps to meet the aims of Queen Mary's Environmental Policy, to "integrate good environmental practices into all sectors of the College, both academic and administrative", and "Build partnerships with local community and national organisations to progress environmental activities".
Ravensbourne is a specialist university sector college on the Greenwich peninsula whose mission is to apply digital technology creatively to design and communication. The college works with talented individuals and leading-edge businesses through learning, skills, applied research, enterprise and innovation. A group of Ravensbourne's staff and students, called Eco, are committed to embedding green practices into College teaching, learning and living, and Sustainable Fish City is a great example of what practical steps can be achieved.
"We are developing green course content and delivery methods; creating College-wide initiatives to highlight green issues; seeking the greenest spend on kit and materials; and partnering with green organisations to help develop and accredit our achievements."
Eco, staff and student group at Ravensbourne
Founded in 1882, the Royal College of Music enjoys a reputation as one of the world's leading conservatoires, providing specialised musical education and professional training at the highest international level for performers, conductors and composers. The College also recognises its responsibility to minimise the environmental impact of its operations where possible and seeks to improve its performance through implementation of an environmental policy. RCM's sustainable catering policy includes a commitment to excluding endangered species and using and promoting sustainable fish. Their sustainable ThTheiTh
Established in 1791, the Royal Veterinary College is the UK’s longest-standing veterinary college with a proud heritage of innovation in veterinary science, clinical practice and education. The Royal Veterinary College has a long-standing commitment to sustainability, including a detailed sustainable food procurement policy.
The School of Pharmacy, UCL, is the only free-standing specialist school in the UK dedicated entirely to teaching and research in pharmacy and pharmaceutical sciences. The School of Pharmacy is committed to supporting sustainable development and has an environmental sustainability policy that commits the School to "raising awareness and encouraging responsibility for the environment amongst its staff and students" and "managing the environmental and social impacts of its purchasing policies". For further details of the UCL sustainable fish policy, see below.
The School of Oriental and African Studies (SOAS), University of London, the world's leading centre for study of a range of subjects concerned with Asia, Africa and the Middle East - including a Masters degree in the Anthropology of Food. The SOAS environmental and procurement teams are committed to improving the environmental impact of the university's activities, including a focus on sustainable food. Since signing up to Sustainable Fish City, the university has been a Champion of Sustainable Fish City and promoted Marine Stewardship Council certified fish to staff and students.
"The School of Oriental and African Studies is delighted to be a Sustainable Fish Champion."
Simon Button, Purchasing Manager for SOAS, on signing up to the Sustainable Fish City campaign [read more...]
University College London (UCL), a college of the University of London, describes itself as "a modern, outward-looking institution, committed to engaging with the major issues of our times. One of the world’s leading multidisciplinary universities, UCL today is a true academic powerhouse". With 22,000 students from nearly 140 countries, UCL is in an influential position to change fish eating habits and promote fish sustainability. UCL's Healthy and Sustainable Food Policy commits the university to:
- Exclude Marine Conservation Society 'fish to avoid'
- Set Marine Stewardship (MSC) Chain of Custody as a minimum requirement
- Only buy tuna that is pole-and-line caught or MSC certified, and not caught with Fish Aggregation Devices (FADs)
- Promote sustainable seafood to customers, and remain signatories of the Sustainable Fish City pledge
"UCL is proud to be a signatory to the Sustainable Fish City pledge, demonstrating the University's support for seafood sustainability in London as part of our wider environmental commitments. In real terms, this means we and our catering providers do not source endangered species - those rated as 'fish to avoid' by the Marine Conservation Society - and we only serve sustainably managed fish in our catering outlets.”
Ian Wright, UCL Estates and Facilities, on signing up to Sustainable Fish City [read more...]
With nearly 20,000 pupils across three campuses in central London, the University of Westminster is one of the largest universitites in the capital and one of Britain's oldest higher education institutions - famously the first polytechnic to open in the UK.
Westminster has a sustainability policy and set of objectives online, and as part of this have achieved Green Kitchen certification (an award to recognise caterers that sustainably manage energy, water and waste, run by the Soil Association.)
The university ensures that sustainability is included in tendered contracts - and sustainable fish will now be a key part of this.
The University of Winchester has also signed up to the Sustainable Fish City pledge. Although not in London, we hope that Sustainable Fish Cities, towns, villages and communities will spring up all over the UK, to help protect precious marine species and environments for future generations to enjoy. The University of Winchester has started this by signing up to the pledge, inspiring us to start thinking beyond London. Established in 1840 the University of Winchester has 7,000 staff and students. Its mission is to educate, to advance knowledge and to serve the public good. The catering department is committed to serving sustainable food, and Dave Morton the Catering Manager said: "Although Fish City is based around London it is important that as many universities and businesses support the campaign as possible, we would like to be part of this rolling out nationally." [read more...]
Aviva joined Sustainable Fish City in November 2012. Aviva employ large numbers of people in the UK and have Marine Stewardship Council chain of custody in there colleague restaurants and promote the use of sustainable fish to those colleagues.
British Airways serve millions of meals a year to customers and employees. They joined Sustainable Fish City in May 2012.
Coca Cola GB signed the Sustainable Fish City pledge in June 2012. Their work on sustainable fish includes gaining Marine Stewardship Council chain of custody at there London head office colleague restaurant, the altering of menus to reflect sustainable fish choices and a communication program for colleagues. The Sustainable Fish City criteria have also been written into their BS8901 sustainable events certification leading to commitments from caterers and venues providing services to Coca Cola GB.
Eurostar signed the Sustainable Fish City pledge in March 2012 and has recently become a member of the Sustainable Restaurant Association, underlining their commitment to serve sustainable and locally sourced food to customers.
Google UK signed the Sustainable Fish City pledge in October 2012. Their colleague restaurants are renowned for the good food they serve. The restaurants now have Marine Stewardship Council chain of custody.
The Metropolitan Police are one of London’s largest employers serving up to 25,000 meals a day.
“As a responsible organisation promoting healthy eating we support the use of sustainable fish on our menus helping to protect this precious resource. We pledge to continue to encourage the consumption of sustainable fish whenever possible.”
Anthony Molyneux Dunball, Procurement & Environmental Services Manager, Metropolitan Police, on signing up to Sustainable Fish City
British Land are a leading central-London based property management and sales company. They are award winners in business responsibility, and joined the Sustainable Fish City campaign in September 2013
Sustainable Fish City has also received pledges to use only sustainable fish from other major employers and city institutions who together employ many hundreds of thousands of people around the UK, and one large company that serves meals to around 60,000 people every day. These prefer not to be named in public-facing communication work. But their choice to specify only sustainable fish in catering contracts is highly influential, and is already encouraging changes in the catering industry to facilitate a demonstrably sustainable catering offer.
In December 2010, the London Mayor's food advisor Rosie Boycott announced that the Greater London Authority Group (GLA Group) would commit to using healthy and sustainable food for catering provided to the London Metropolitan Police, Transport for London, the London Fire Brigade and the GLA's own staff and events at City Hall. Together, these reportedly consume more than 10 million meals a year. The commitment includes a promise to use only sustainable fish, adopting the same definition as used by Sustainable Fish City and the London 2012 Olympic and Paralympic Games. [read more...] [read press release...]
15Hatfields is a venue that forms part of the Chartered Institute for Environmental Health's headquarters in the Southwark area of south London. The Institute has long been committed to improving the healthiness and sustainability of the food system, and the 15Hatfields venue is proud to put this into practice.
"As a part of the Chartered Institute of Environmental Health, we have a strong commitment to buying food that is healthier, safer and sustainably sourced. Our rigorous procurement policy means that all our suppliers (including our principle food supplier Eden Catering) share our approach to sustainability, support the environment and invest in ethical practice for example by purchasing meat and dairy which has been produced to a high level of animal welfare. We strongly support the food legacy initiative, and look forward to working with the Food Legacy programme to encourage all organisations to adopt high standards of sustainability."
Warren Campbell, General Manager of 15 Hatfields, on signing up to Sustainable Fish City and the sister Food Legacy initiative.
Sustainable Fish City welcomed the Castle Climbing Centre in Hackney as a signatory to the Sustainable Fish City pledge, committing to serve sustainable fish as part of the menu at the Castle Café, which also serves organic and Fairtrade teas, coffee, snacks and seasonal dishes. Many of the vegetables fruits, salads and herbs are grown in the Castle's own garden. [read more...]
One George Street demonstrated its commitment to food sustainability by signing up to the Food Legacy pledge and the Sustainable Fish City pledge. This Westminster-based venue was chosen by the Greater London Authority (GLA) as the venue for the London Media Centre, which hosted media during the London 2012 Olympic and Paralympic Games.
“People are becoming more ethically and morally aware of the source of their food. As Executive Chef, I purchase seasonal, locally sourced produce where possible. When creating bespoke menus for events, it is imperative to use sustainable fish and meat that has been produced to verifiably higher standards of animal welfare and environmental protection. Our Café Bar serves Fairtrade tea and coffee. These changes are minor, yet result in meaningful commitments not just for 2012, but beyond.”
One George Street Executive Chef, David Wilkinson
Restaurants and iconic businesses
London Aquatics Centre
The London Aquatics centre was designed by Zaha Hadid, and hosted all swimming, diving and synchronised swimming events at the London 2012 Olympics. The venue is now a hugely popular training and community swimming pool. Hospitality and catering services are managed by BH Live. London Aquatics Centre was awarded a gold medal in the 2016 Sustainable Fish Cities medal table.
The British Museum was founded in 1753, the first national public museum in the world. From the beginning it granted free admission to all 'studious and curious persons'.
“As the leading UK visitor attraction, the British Museum attracts millions of visitors annually. We recognise our social responsibilities and the need to protect our oceans. Together with our caterers “benugo” the British Museum is proud to support this fantastic initiative.”
Steven Cova, British Museum Hospitality
Cafe Consort at the Royal Albert Hall serves brasserie-style food and joined Sustainable Fish City in spring 2012.
“I am delighted to see such a fantastic initiative to sustain our environment and to support London in becoming the world's first Sustainable Fish City. “rhubarb” at the Royal Albert Hall is proud to be affiliated with such a worthy cause.”
Aaron Whitelock director of "rhubarb" at the Royal Albert Hall
The Copper Box Arena
The Copper Box Arena hosted handball, modern pentathlon, fencing and goalball during the 2012 Games, and is now the venue for a wide range of sports and activities and local clubs including the London Lions Basketball team. Hospitality and catering services are managed by BH Live. The Copper Box Arena was awarded a gold medal in the 2016 Sustainable Fish Cities medal table.
For over 250 years the Royal Society for the encouragement of Arts, Manufactures and Commerce (RSA) has been a cradle of enlightenment thinking and a force for social progress. RSA House in the heart of London. As well as providing facilities for fellows the RSA House can be hired for commercial and social events.
"The positive feedback we receive all the time when people ask why we do what we do proves that customers believe in this."
RSA House General Manager, Matthew Johnson [read more...]
The Metling Pot - a project run by Apleona Food Services - is situated on the first floor of Brent's iconic civic centre near Wembley Park. The cafe-restaurant serves fairtrade food and drinks, grows some food on site and aims to offer food that is affordable, healthy and ethically sourced. Their pledge will give local residents access to sustainable fish, and will therefore boost Brent's score in Sustain's Good Food for London report.
The Science Museum was founded in 1857 as part of the South Kensington Museum, and gained independence in 1909. Today the Museum is world renowned for its historic collections, awe-inspiring galleries and inspirational exhibitions. The museum is part of Science Museum Group all of whom have joined Sustainable Fish City.
"We welcome 5 million visitors a year to our museums many of whom eat at our restaurants. Sustainability and science are interlinked and we are proud to play our part in helping to preserve our precious marine resources."
Mark Knibbs- Retail Catering Contract Manager, Science Museum Group
The Museum of Science and Industry opened in 1969, as the Manchester Museum of Science and Technology and quickly outgrew its temporary premises on Grosvenor Street, Chorlton-on-Medlock. Today the Museum occupies the former Liverpool Road Station, one of Manchester's most important historic sites. When the Station closed in 1975, Greater Manchester County Council, agreed to purchase it to become the Museum's new home. The Museum opened at its new site on 15 September 1983, the 153rd anniversary of the Liverpool and Manchester Railway. The museum is part of the Science Museum Group.
The National Media Museum is situated in the heart of Bradford, UNESCO City of Film. They aim to be the best museum in world for inspiring people to learn about, engage with and create media. The museum is part of the Science Museum Group.
Today the National Railway Museum is one of Britain’s busiest museums and is perhaps the most popular railway museum in the world. It serves a diverse audience at its two sites, in York and Shildon, and elsewhere through its network of partnerships with museums and heritage railways across the UK. As part of its plan to retain its popularity plans are being developed for new displays which will help a 21st century audience discover the huge impact the railway has had in the shaping of the modern world. The museum is part of the Science Museum Group.
With a strong commitment to marine conservation and education, the SEA LIFE London Aquarium is in a unique position to influence their many visitors interested in marine life.
"Since signing the Sustainable Fish City Pledge we have begun taking steps towards improving the sustainability of all our display’s food, fish served at private events held in the aquarium and also in communicating even more with the general public about marine conservation."
Rebecca Carter, Conservation Supervisor, and Jenny Hickman, Education Supervisor, for SEA LIFE London Aquarium [read more].
St George's House is a beautiful and unusual venue situated within Windsor Castle which brings together policy and decision-makers in a contemplative environment to explore and communicate their views and analysis of contemporary issues, in a setting that nurtures wisdom. In February 2012, St George's House plays host to a Consultation on the future of fish in our seas, in which Sustainable Fish City is proud to be a participant, alongside government, policy, science, industry and sustainability organisations. St George's House is also committed to sustainable catering, including sustainable seafood.
"Everybody has a responsibility to select food that is sustainable and does not compromise the environment in its production. As caterers, that responsibility rests even more heavily, since we are taking decisions on behalf of our guests. Professionals in the food industry should be at the forefront of the move towards sustainability in all parts of their menus. This is not just an ethically-driven move: it makes good business sense. If we are not leading the way, we will be left behind as public attitudes inevitably shift towards sustainable species."
Catering Manager for St George's House, Neil McCarthy [read more]
The Zoological Society of London (ZSL) is a charity devoted to the worldwide conservation of animals and their habitats. They work on the belief that "a diverse and healthy natural world is valuable in its own right and is essential for ensuring secure and healthy lives for people". ZSL seeks to motivate others to take conservation action in their daily lives, including through its support for ZSL London Zoo, ZSL Whipsnade and extensive educational activities. ZSL signed up to Sustainable Fish City, confirming its support for sustainable fish buying in its catering for staff and visitors.
140 Park Lane, a central London restaurant and bar with public commitment to sutainable fish.
"At 140 Park Lane we take our responsibility to source only sustainable, well managed and responsibly caught fish and seafood for our customers very seriously."
140 Park Lane, on signing up to Sustainable Fish City
Bar Boulud is located in the heart of Knightsbridge. Chef Daniel Boulud was raised on his family farm in the village of St Pierre de Chandieu, he remains inspired by the seasons and his menus are driven by quality ingredients.
Bistrot Bruno Loubet opened in February 2010. In 1985 Bruno Loubet won 1985 Good Food Guide's Young Chef of the Year. He joined Raymond Blanc in Oxford as Head Chef at the two Michelin-starred Manoir aux Quat'Saisons. After 20 years running some of London’s busiest kitchens, Bruno moved to Austaralia. In 2009 he returned to London helping Pierre Koffmann run his near legendary pop-up restaurant on the roof of Selfridges, before opening Bistrot Bruno Loubet, which has committed to serve only sustainable fish.
Cafe Consort at the Royal Albert Hall serves brasserie-style food and joined Sustainable Fish City in spring 2012.
“I am delighted to see such a fantastic initiative to sustain our environment and to support London in becoming the world's first Sustainable Fish City. “rhubarb” at the Royal Albert Hall is proud to be affiliated with such a worthy cause.”
Aaron Whitelock director of "rhubarb" at the Royal Albert Hall, on joining Sustainable Fish City
Café Spice Namaste is has an extensive a’la carte menu incorporating Indian cuisine with specialities and influences from all over the Asia, often with a European twist. The menu features rare and unusual meats and the speciality menu changes regularly to take advantage of the best of British and seasonal produce.
"Buying sustainable fish will hopefully prevent the seas from bring over-fished and keep some sensible control on pricing. Chefs must not be afraid to try the unknown and not be afraid to introduce new species onto their menus and inspire the customer to make more educated choices. The customer can learn a great deal from us, as we can from our suppliers - and this link must be created."
Chef Patron Cyrus Todiwala OBE, Cafe Spice Namaste, on signing up to Sustainable Fish City [read more]
Caprice Holdings owns and operates some of London's best-loved restaurants.
“Throughout my years as a chef, I have noticed a real change amongst my peers in the way that fish is now regarded, respected and sourced, and this awareness has been spotlighted by the likes of Hugh Fearnley-Whittingstall's Fish Fight, The Marine Conservation Society, Fish2Fork and Sustainable Fish City. 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 work very closely with our suppliers to ensure that we are using fish from sustainable sources in our restaurants and I will continue to champion the lesser-known species in plentiful and sustainable supply, which I first discovered when we opened J Sheekey over a decade ago.”
Tim Hughes, Chef Director, Caprice Holdings on joining Sustainable Fish City
Catch is a high-quality fish restaurant based in the heart of the city.
"As a Head Chef of a seafood restaurant, it is my responsibility to be 100% aware of how and where we source our fish. Seasonality and avoiding spawning are really important to me. I work closely with my supplier on a daily basis to guarantee these objectives. It is everyone's responsibilty to protect the oceans."
Head Chef Martin Scholz, Catch, on joining Sustainable Fish City
Chop’d sells up to 20,000 salads per week and has sold over one million salads to date. There are currently six Chop’d stores in London, in Leadenhall Market, Canary Wharf, Curzon Street, St Pancras, Spitalfields and Selfridges Foodhall. Chop’d only use pole and line caught tuna in their products.
The Clerkenwell Kitchen has a sustainable fish buying policy. They are "dedicated to creating an ethical and accountable company and are committed to fair and sustainable trade, real value for money and transparency".
D&D London is one of the UK's leading, high-quality restaurant groups which owns and operates over 30 of the most famous restaurants in London.
The Delaunay is a café-restaurant in the grand European tradition located on the Aldwych, Covent Garden, London WC2.
Duke of Cambridge organic pub in Islington, North London, has a fish buying policy approved by the Marine Conservation Society, and serves sustainable, local Marine Stewardship Council (MSC) certified fish whenever possible.
“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 Singh, founder of the Duke of Cambridge, on signing up to Sustainable Fish City [read more...]
Fin & Flounder is a local fishmonger based in Broadway Market in Hackney, East London, whose founder Richard Hayfield has enjoyed introducing new concepts and modernisation to the traditional service.
"Wild fish stocks are running low and if we as consumers push for a more ethical approach the larger supermarket will need to follow. We should all be concerned in how we leave the planet for our children and instill these values for generations to come. Sustainable fish is important as it both helps conserve stocks but also gives well deserved money to the small independent fisherman that do line catch and use respectable methods to catch daily fish."
Richard Hayfield, founder, Fin & Flounder [read more...]
Hix Restaurants opened their first restaurant in 2008. Celebrated chef and food writer Mark Hix, who has worked in the industry for many years, is known for his original take on British gastronomy.
Feng Sushi have six restaurants across London with a commitment to use fish only from "sustainable sources". Feng Sushi hold MSC certification.
Leon's ten London restaurants have a buying policy that takes into account flavour, quality, provenance and sustainability, with a public commitment that states: "Any fish that we use is from sustainable shoals".
"Sustainability is good for business and the planet. Sustainable fish, recycled waste, energy efficiency: it's what more and more customers want."
Henry Dimbleby, one of the founders of Leon Restaurants [read more...]
Lussmanns are based in Hertford and St Albans, they have a strong ethos in purchasing food from British produced food from high welfare suppliers.
"Eating fish sustainably is the only way, today and every day, and we ignore this at our peril."
Andrei Lussman, Managing Director of Lussmanns, on joining Sustainable Fish City
Moshi Moshi, a chain of Japanese fish restaurants, and one of the first 7 restaurants in the UK to gain MSC accreditation in 2008, helping to protect global fish stocks.
"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, founder of Moshi Moshi, on signing up to Sustainable Fish City [read more...]
Murano, Angela Hartnett chef patron opened Murano to critical acclaim in 2009 and soon gained a Michelin star. In October 2010 Angela had the opportunity to take over Murano for herself and became the sole owner.
One O One was voted sixth best restaurant by the Sunday Times and Hardens in 2011. Chef Pascal Proyart was brought up on the coast of Brittany and is deeply interested in fish sustainability.
The Kia Oval is home the ground of Surrey County Cricket Club. Opened in 1845, it was the first English ground to host the Test cricket and remains host to the final Test match of the season. The Oval also holds national and international football and rugby events. With a capacity of 26,000 the venue serves around 100,000 meals a year, all of which contain fish from sustainable sources The Kia Oval was awarded a gold medal in the 2016 Sustainable Fish Cities medal table.
Constructed for the 2012 Olympic Games, the ArcelorMittal Orbit stands tall as Britain’s largest sculpture and “one of the most striking and enduring visual legacies.” The ArcelorMittal Orbit joined Sustainable Fish Cities in April 2016 and was awarded a gold medal in the 2016 Sustainable Fish Cities medal table.
Roast restaurant is in the heart of London's Borough Market. The Roast restaurant team pride themselves on seasonal, sustainable, ethicaly sourced British food.
Sam's Brasserie and Bar (Chiswick) and Harrison's Restaurant and Bar (Balham) serve classic but innovative British cuisine, and owner Sam Harrison is incredibly proud of creating affordable food with fantastic ingredients. The restaurants have achieved three stars from the Sustainable Restaurant Association.
Susanne James is an independent catering company based in London, famous for serving sustainable, local and organic produce. They cater for corporate events, weddings and parties with creative but budget friendly food. They have already received awards for reducing food waste and were finalists at the Sustainable City Awards 2012, scoring highly in the Environmental Management Category. Signing the pledge is a further demonstration of their commitment to sustainable procurement.
The Table restaurant in Southwark Street, South London, has a policy of fresh, seasonal and sustainable sourcing, including a commitment to using local and artisan foods. Sustainable fish is also an important part of The Table's approach to sustainable food sourcing, and is bought direct from the boat and fresh from Billingsgate Market. [read more...]
The Three Stags is a gastropub in Kennington, owner Richard Bell is passionate about sustainable food.
“Serving sustainable fish is essential! It’s as simple as that. It’s not that I’m being self righteous, it’s the facts. As a far as I am concerned - especially if you choose to cook and sell food to the public - there should be morals and integrity involved.”
Richard Bell, owner, The Three Stags, on joining Sustainable Fish City [read more...]
Tom Aikens' award-winning restaurant in south west London offers a range of styles from classically simple to a little more elaborate. Tom also runs two Tom’s Kitchen restaurants, at Somerset House and in Chelsea and is passionate about the oceans and sustainable fish.
“We have all got to do our bit in protecting what the sea gives us. If we are to be sure of its future then we must source sustainable fish.”
Tom Aikens, Michelin-star chef, on joining Sustainable Fish City [read more...]
Tokyo Diner is a Japanese restaurant in the heart of London between Leicester Square and Chinatown.
"When I opened the kitchen in 1992, sushi was practically unknown outside of Japan. Straight away, we realised that we were introducing raw fish to a much wider market, so it seemed only fair that we should do whatever we could to promote sustainable fishing. Since 1995, we have included the significance of sustainability in our company training and in our menus; and we have stopped serving certain popular dishes - such as Tuna and, most recently, Eel - until we can find a truly certified sustainable source. Tokyo Diner staff have taken this important awareness back to Japan, and our customers continue to spread the message all around the world."
Sueharu Hamaue, Chef, Tokyo Diner, on joining Sustainable Fish City
Tsuru Sushi is a high-quality Japanese restaurant set up by three friends - Kensuke, Emma and Jon - who aim to serve the great, affordable katsu curry and sushi readily available in Toyko. They are also passionate about sustainable fish, including buying from fishermen that provide line-caught yellowfin tuna.
"Businesses have a responsibility to minimise their impact on the environment and more and more customers are looking for 'sustainability', whether that's sustainable fish or packaging with low environmental impact. We've been serving sustainable fish at Tsuru since we opened and organisations like the Sustainable Restaurant Association and now Sustainable Fish City are making it easier for restaurants to source and use sustainable fish and hopefully save species from extinction. We are very happy to sign the pledge!"
Tsuru, on joining Sustainable Fish City
The Victoria, is a public house and dining room with seven hotel rooms in Richmond Park under the ownership of Chef Paul Merrett and restaurateur Greg Bellamy.
“As a chef and lover of good food I see it as a responsibility of ours as a restaurant to respond to the issues surrounding food such as Fairtrade, air miles, ethical husbandry and of course sustainable fishing.”
Paul Merrett, owner and chef, on joining Sustainable Fish City [read more...]
Looking to the markets of Mexico for inspiration, Wahaca was born out of love for fresh, honest, Mexican market food. The restaurant takes a pride in sourcing ingredients as ethically and locally as possible, and enthusiastically signed up to Sustainable Fish City.
"At Wahaca we have an extremely strict fish buying policy - we never buy endangered species or fish in its breeding season. We were one of the first restaurants in the UK to pass an audit by the Marine Stewardship Council and to stock their approved fish on our menu."
Wahaca, on signing up to Sustainable Fish City [read more...]
The Wolseley is a café-restaurant in the grand European tradition located in St James' on London's most famous of boulevards, Piccadilly.
“We all take for granted how much the sea gives us. But if we continue like this there won't be enough fish to go around! It’s time to be sensible about fishing and buy only sustainable seafood to prolong the ocean’s health."
Lawrence Keogh, Head Chef, The Wolseley, on joining Sustainable Fish City
Sarah Moore Artisan Caterers provides delicious foods based on ethical and sustainable practices and principles. Sarah Moore also runs a range of cookery classes.
"Quite simply, my actions as a buyer count both through my purchases, and in the message sent out by delicious food that carries the message 'sustainably sourced'. It is a small but significant action to commit to buying fish responsibly."
Sarah Moore, founder and artisan chef, Sarah Moore Artisan Caterers, on signing up to Sustainable Fish City [read more...]
Bite provide catering to a range of clients. Whether in large restaurants, quirky cafes or gourmet coffee bars, Bite believe that fresh is best. Bite are members of the Sustainable Restaurants Association.
“Bite is proud to support Sustainable Fish City. We have committed to serving only Marine Conservation Society rated 1 & 2 fish, as we firmly believe that by purchasing sustainably we can protect the future of our oceans. Bite is a small buyer of fish, but with a joint effort, positive change can be made. If we do nothing; nothing happens, if we do something; something happens!"
Simon Macfarlane, Director of Operations for Bite, on joining Sustainable Fish City
Cookery School has already taught thousands of Londoners to make simple, modern and imaginative food. Cookery School and Rosalind’s Kitchen have both signed up to Sustainable Fish City.
“Thousands of Londoners now passing through the school will be taking home the Sustainable Fish City message as well as amazing new cooking skills.”
Principal Rosalind Rathouse, Cookery School, on joining Sustainable Fish City
Eden Caterers have been creating stylish, scrumptious and now sustainable food for over 15 years.
“Buying sustainably caught fish is easily done, has little impact on your costs and most importantly makes a huge difference to solving the problem.”
Nick Mead, Director, Eden Caterers, on joining Sustainable Fish City
GetMoreFood is a social enterprise based in King’s Cross, London catering for a wide variety of events serving food cooked from French Breton and good old English recipes. The proprietor and chef, Jean-Pierre Paris, is a Breton who is passionate about good, simple food made with attention to seasonality, organic produce and traditional recipes. Profits are reinvested in educating people - old and young - about good food and nutrition.
“The importance of using fish from husbanded sources whose provenance we can trace is huge, from a sustainability point of view this is the only way to help support smaller fishing operations who are working to guarantee future stocks.”
Judith Paris, co founder of Get More on joining Sustainable Fish City
The Good Eating Company provide food for some of the world’s most creative companies.
“We are proud to support Sustainable Fish City. This forms part of our commitment to sustainably sourcing our ingredients and working closely with our suppliers to provide for today whilst protecting for tomorrow.”
Carlos Mistry, Managing Director, The Good Eating Company, on joining Sustainable Fish City
Greenwich Cooperative Development Agency (GCDA) is a successful social enterprise that has played a leading role in transforming food in the London Borough of Greenwich. The team work on a wide range of projects on community and enterprise development, food co-ops, and a Good Food Training programme for people in the catering profession, to improve skills for health and sustainability. GCDA also runs a social enterprise called Greenwich Kitchen Catering that provides healthy and sustainable food, and also kitchen space for hire to other enterprises.
"For 30 years Greenwich Cooperative Development Agency (GCDA) has supported sustainable development.Buying and eating sustainable fish is essential! With gradually dwindling fish stocks throughout the world it is imperative to only buy from well-managed and responsible sources to ensure there are enough fish left in the seas for our children and grandchildren."
Claire Pritchard, Development Director, Greenwich CDA, on signing up to Sustainable Fish City [read more]
As part of its commitment to social responsibility, GS Plus Catering Services has signed up to Sustainable Fish City. GS Plus provide nutritious meals to school pupils, staff and other customers as a means of promoting healthy living and wellbeing. As part of their Sustainable Fish City pledge, GS Plus are committing to the fish they use coming from sustainable sources. GS Plus Catering Services provide a daily service of 15,000 meals, in and around the London Borough of Greenwich, which is also a host borough for the London 2012 Olympic and Paralympic Games. This includes: 10,000 primary school meals; 4,000 secondary school meals; 400 welfare meals; 600 nursery and early years meals; 350 special needs children meals [read more].
Lexington Catering provide food and drink for people at work – they are passionate about creating the best dining experiences for their customers and a highly valued catering management service to their clients. The company is committed to “continuously improve its environmental performance” and is already working on using a wide range of ethical ingredients. Sustainable fish is the next step in this important journey.
Party Ingredients are special-events caterers whose work ranges from State Banquets, award dinners, product launches, fashion shows, art exhibitions and all manner of gala celebrations in addition to their core business of private weddings and parties.
“We are delighted to sign up to the Sustainable Fish City pledge. If companies like ours all over London can use their collective buying power to alter what our fish suppliers are offering us, we will have cracked it!"
Vicky O'Hare, Managing Director of Party Ingredients, on joining Sustainable Fish City
Squid and Pear is a family business run by epicurean sisters, Claire and Lisa. The company has a focus on sustainable food and are also members of the Sustainable Restaurant Association.
We have a fully comprehensive fish report which we have created with our seafood supplier that outlines all the fish we serve, where and how it is fished and the Marine Conservation Society rating – even its scientific name (if you’re as big a fish nut as we are)! We’re very proud to support the brilliant work that Sustainable Fish City does in calling for a sustainable fish future. Let’s make London the first ever Sustainable Fish City!
Lisa Drabble, Director, Squid & Pear.
Vacherin is a sophisticated and high-quality in-house catering company that operates exclusively within the City and West End of London. The company is committed to "ensuring that we are continually improving our environmental performance."
The All England Lawn Tennis Club
The All England Lawn Tennis Club famously hosts the annual Wimbledon Tennis Championships, the oldest tennis tournament in the world. With 41 grass courts, eight clay courts, five indoor courts and two acrylic courts, the venue has also hosted past Olympic tennis events. The Wimbledon Championships represent an important part of the British sporting calendar, attracting 484,391 attendees over the 13 day event in 2015. Serving around 300,000 meals a year, the All England Lawn Tennis Club pledged to serve only sustainable fish in 2016 and was awarded a gold medal in the Sustainable Fish Cities medal table.
Sustainable Fish: A campaign to protect precious marine environments and fishing livelihoods, and call for fish to be bought from sustainable sources. We want to show what can be done if people and organisations make a concerted effort to change their buying habits.
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