Sarah Moore, Artisan Caterer
Sarah Moore is an artisan caterer and teacher. She runs a catering business "promoting the message of sustainability through the medium of food". Sarah takes great care to use only sustainable sourced ingredients in her seafood dishes.
As she explains, "Sustainable fish and seafood is crucially important for the rapidly decreasing fish stocks in the world. The plundering of the seas is leaving devastation and damage on the sea bed. Delicate marine eco systems are being affected to the detriment of other marine life."
"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. To buy and serve sustainable fish is never going to turn a diner from your door. This is an opportunity to be part of the movement which takes back responsibility from a reckless industry which will ultimately lead to no fish. It is universally agreed that our fishing practice is unsustainable. My experience is that diners appreciate being led, with responsible choices being made for them, and ones which they can support."
"I hope this will inspire others to realise that there is an alternative to the current damaging system, which is literally costing the earth. The inspiration of the campaigners such as Caroline Bennett (Moshi Moshi) and Malcolm MacGarvin (Pisces Responsible Fish Restaurants) have set fantastic examples to all who wish to aspire to sustainable fish buying. Pioneering chefs who are working so creatively with day boat catches and are generous with their knowledge, Peter Weedon of Paternoster Chop House is a great champion. These are all examples of the inspiring leads I have taken."
What has Sarah done to support sustainable fish?
Sarah has integrated sustainable fish into her menus, buying policy, teaching and communication to her customers: "My buying policy is very simple, I buy from either known and trusted reputable sources, or where I see the MSC logo."
As she says, "I began by first buying my fish for both home and also my catering requirements from a farmers' market stall. This was buying directly from day boats. This meant that seasonality and observing / avoiding breeding times were a given. Also, the connection between purchase and source was very short. With such a personal insight, I discovered fish I had not heard of. So it was educative and inspiring."
Sarah offers advice to other food businesses wanting to use sustainable fish
"There is a huge selection of organisations who wish to share their knowledge and advice on sustainably sourced fish. There is something for whatever the size of your business. For example:
- The Marine Stewardship Council (MSC) runs a certification and logo system, accrediting the product as sustainable. Sarah says, "This is very helpful for both home purchases and also businesses"
- The Marine Conservation Society is an international organisation who collects data on stocks and publishes guidelines on which varieties of fish are recommended to be eaten, and which should be avoided
- For practical knowledge-building, Good Catch offers a wealth of information on details such as fishing methods, breeding seasons, plentiful fish and helping you as a business to form your buying policy.
- "Most inspiring have been trips to Hastings to visit a sustainable fishery, with crack of dawn fishing trips for the brave! Also visits to Billingsgate Seafood Training School and fish filleting practicals, cooking lessons and demonstrations from excellent teachers."
- London Food Link's Ethical Eats project have run a series of workshops with a visit to restaurants where chefs who have already engaged in sustainable fish purchase are happy to share their experience and to inspire others to do the same.
Find out more about Sarah Moore Catering at: www.sarahmoore.co.uk
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.