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Henry Dimbleby, Leon Restaurants

Henry Dimbleby is one of the co-founders of Leon Restaurants, which now has ten outlets around London. Leon 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".

Henry Dimbleby, Leon RestaurantsIn practice, this means that the Leon menu avoids use of endangered species of white fish, and features more sustainable species such as mackerel, that is also an oily fish that is better for health.

Henry Dimbleby is also a founder member of the Sustainable Restaurant Association, helping other restaurants and caterers to adopt health and sustainability standards for the food they serve. As the association explains, "Sustainability is good for business and the planet. Sustainable fish, recycled waste, energy efficiency: it's what more and more customers want."

Visit the Leon website at: www.leonrestaurants.co.uk

 

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.

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