loch fyne

Ocean-friendly cuisine: sustainable recipes from Britain's finest chefs

Posted by jossc — 22 October 2008 at 1:23pm - Comments
A picture of moules frites
All rights reserved. Credit: Archangel12
Moules marinière à la Michelin-starred Raymond Blanc

Let's face it, even if you're Raymond Blanc, buying the right fish these days is not so simple.

And right now many of our traditional favourites, from cod to tuna, are disappearing rapidly from the seas due to overfishing and the effects of climate change. Bottom-trawling boats are sailing farther and fishing deeper than ever before, hauling in hordes of fish with heavy, weighted nets that tear up the ocean bottom.

Mark Derry: Loch Fyne Restaurants

Last edited 20 August 2008 at 2:25pm

Loch Fyne MD Mark Derry

Since we started out a decade ago, we have striven to only serve fish from sustainable sources, adopting the strong ethical stance of Loch Fyne Oysters who remain our main supplier. This year is Loch Fyne Restaurants' tenth anniversary.

Loch Fyne Restaurants is proud to join Seafood See Life and promote the use of sustainable fish. The restaurant sector - with a few exceptions – has been slow to take responsible fish sourcing seriously, and from an industry perspective it's easy to understand why. Fish sells well.

Last edited 1 January 1970 at 1:00am
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