Tim Hughes, Chef Director, Caprice Holdings
Tim Hughes is Chef Director at Caprice Holdings, who 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.
Hugh Fearnley-Whittingstall, Fish Fight
I have been travelling around the UK meeting fishermen, marine conservationists, politicians, supermarkets bosses, and of course fish-eating members of the public. It has changed the way I think about fish.
Raymond Blanc OBE, Chef Patron, Le Manoir aux 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.
Rosie Boycott, London Food Board
Taking a sustainable approach to fish is critical to the food security of our city. It is shocking to think that within our lifetimes, we could lose some of our favourite species from the seas forever.