Tom Aikens has been an established force on the British cuisine scene since he launched his first, eponymous restaurant in 2003. Only a year later Tom Aikens received its first Michelin star. The restaurant went on to receive a host of prestigious awards including three stars in the Egon Ronay guide. In November 2006 he opened his second site, Tom's Kitchen, followed in February 2008 by Tom's Place, a fish and chip shop with a focus on sustainability.
Tom’s Place opened just after the launch of Seafood See Life and he was able to share with us his direct experience in sourcing sustainable seafood for the new restaurant. He was also kind enough to give us an in-depth interview touching on, amongst other things, how he became interested in sustainability issues and his plans for the future.
So Tom, how did you get started?
I have always been very interested in fishing and how it affects not only sea life but also people's lives. I've been to Newlyn in Cornwall several times to meet with many fishermen and have been out to sea with them - it's a very difficult life indeed. They are all so important and, I would say, do not get enough recognition for the work that some of them do.
The conservational aspect of fishing and the way we catch and care for the fish is an area that I'm promoting through the restaurant, relying on sustainably sourced fish (line and net caught as much as possible) and highlighting the simple things. For example, fish is a seasonal product that we must cherish and look after if it is going to remain sustainable.
Video: Tom Aikens at the Seafood See Life launch
On my visits to Newlyn, I took a camera crew with me and their footage has been turned into a DVD, which now plays on a screen in the restaurant continuously. The aim of the DVD is to show the steps involved from the fish being caught, right the way through to how it gets to your plate, as well as footage of the fishermen and the important people in Cornwall who contribute so much to the industry.
How important is sustainability to customers?
Extremely important. We are living in a world where we have information at our fingertips more than ever before and our customers are far more inquisitive than they have ever been. They want to know more and they are asking the right questions. I want to be able to give them all the necessary information and to make customers understand the reasons why I get my fish here, or why we have quotas, what are the seasons of fish and why should we stick to them. By training my staff to understand and believe in the fishing industry, to understand how what we are doing is to aid the future of the industry, I feel we are taking a big step in getting across this message to consumers.
What have you got planned for the future?
We’ll be opening up another Tom’s Place next year, and I am writing a new book on fish which will cover everything to do with fish and fishing, a large section on conservation and sustainability issues, and finally a lot of fish recipes and how to prepare all the fish as well.
Who supplies Tom’s Place?
I am trying to get a network of fishermen together that I can continually use for Tom's Place and my other restaurants. Once I have all the logistics really sorted then I plan to start to get other chefs involved as well.
What's on the menu and how much does it cost?
The prices differ slightly for eat in and take out but to give you an idea - deep fried dishes: pollack (£11), grey and red gurnard (£11.50), MSC certified cod (11.50), squid (£9.50) and breaded scampi (£19.50). Grilled fish: sardines (£6.50) megrim sole (£16.00), mackerel (£12.50) and sea bass (£17.50). Bowl food: moules marinieres (£14.00), bouillabaisse (£14.00), monkfish (18.50). Ice creams: all at £2.50.
What's your favourite sustainable fish?
My personal favourite is the pan fried line caught Cornish sea bass, which at Tom's Place, we serve with balsamic red onions, tomato and shallot sauce. It's caught just off Newlyn Harbour by one of the many hand liners down in the south west, it's all tagged and I know who exactly caught it and when, it's the freshest line caught sea bass on the Cornish coast.
What would you say to others that might want to make the change?
Do it and do it the right way.
More: hear from other top chefs who support Seafood See Life »
