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.”
In 2011 Raymond Blanc kindly agreed to become the ambassador for Sustainable Fish City. In January 2012 Raymond convened the first Sustainable Fish City Forum where 100 chefs, restaurateurs and buyers from restaurant chains gathered at Fishmongers' Hall, London. Participants discussed how the restaurant business could support sustainable fishing. You can see Raymond's speech here and an address from the EU Commisioner for Maritime affairs Maria Damanaki here. Preparations are now underway for the 2013 Sustainable Fish Forum.
Raymond Blanc backed the 2011/2 Sustainable City Awards, which focused on Sustainable Seafood, working with the Sustainable Fish City campaign.
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.