Colman's in South Shields has been described as "the nearest thing to an eco-chippy you're likely to find", a fish and chip restaurant which only serves wild fish from sustainable grounds, uses additive-free vegetable oil and sends its waste fat to be made into bio-fuel. Noted for its welcoming atmosphere, Colman's has featured regularly for the past few years in the Times' Top 10 UK Fish and Chip Shops, and was voted Best UK Takeaway at the BBC Food and Farming Awards 2007.
Coming from a family with more than 100 years experience in the industry, owner Richard Ord has earned his title of best fryer in North-East England. Serving traditional, top quality cod and haddock and daily specials, customers can enjoy a leisurely meal in the restaurant as well as a bite on the go. Richard recently signed up as a key supporter of our new Seafood See Life sustainable fish initiative, and explains below how he's managed to make sustainability a key element in sourcing all Colman's seafood.
What started you thinking about sustainability?
Over the years I could see the fish stocks in the North sea dwindling, so obviously something had to be done. So I decided to see what could be done to help the industry. That's how we started to look at sustainability. This was several years ago.
How did you get started?
I then contacted suppliers and started asking questions. I told them that we would only purchase fish and seafoods from them if it came from sustainable fishing stocks. If I found that they could not supply us, then obviously we would not use them. We supplied them all with our procurement policy and ask them to confirm in writing that they adhere to the policy. I then asked for a list of boats, sectors (fishing grounds) and fishing methods used.
What have you got planned for the future?
To develop customers' awareness of sustainability and keep them informed of the fish they should be avoiding. Also to encourage customers to try different species of fish and seafoods.
What’s on the menu and how much does it cost?
Basically, fish and chips - £6.95; calamari - £7.95; local crab - £9.95; local lobster and chips - £18.95; mussels - £9.95; fishcakes - £5.95. If you would like me to send you a full menu I can.
How important is sustainability to customers?
Our customers are becoming more and more aware about sustainability, and of course they are gradually beginning to realise what a precious resource our fish is. So the message is slowly but surely getting there.
What’s your favourite sustainable fish?
Well if I had a choice it would be between gurnard or haddock.
Michelin starred chef and fellow Seafood See Life supporter Tom Aikens recently started his own fish and chip restaurant, Tom's Place, in London. What do you think of it?
It looks terrific, he is doing a wonderful job. We're really glad he is following our example! I'm planning to come to London shortly and it is top of my list. His whole approach to sustainability is excellent and it deserves to be a huge success. But I'm sorry Tom, you can't have our batter recipe.
What would you say to others that might want to make the change?
That's an easy question, just do it. Join Seafood See Life now. We must all work together for future generations to come, it's our duty. And it gives me great pleasure for Colman's to promote sustainability. Let's hope many more follow us because I'm sure Seafood See Life will be hugely successful.
