oceans

Back in 1998, when I opened the Duke of Cambridge, I was acutely aware of the impact the fishing industry was having on marine life. Clearly we needed a policy that was attempting to demonstrate that you could source fish in a way that was sustainable. With guidance from the Marine Conservation Society we created the first fish purchasing policy for restaurants that the MCS was willing to put public approval to.

Offering fish that is supporting an industry that is contributing to environmental stability rather plundering our oceans also happens to be excellent marketing! Lets not be shy about it, marketing good news is crucial, it spreads positive change.

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.

Update: we've updated the tinned tuna league table for 2011. Who's at the top? Who's languishing at the bottom? Find out...

Find out more about this league table » NB Three other major supermarket chains were excluded from the final table for the following reasons: Waitrose: does not stock its own-label