Chefs Tom Aikens (on the right in the picture above) and Richard Ord, both key supporters of our Seafood See Life initiative, tell us why sourcing their seafood ingredients sustainably is so important to them. Their restaurants, Tom's Place in London and Colman's in South Shields, may be nearly 300 miles apart, but these distinctly different fish and chips establishments have more in common than first appearances suggest.
What started you thinking about sustainability?
Tom: I've always been interested how fishing practices affect, not only sea life, but also people’s lives.
Richard: I became aware that North Sea fish stocks were dwindling and decided to see what I could do to help.
How did you get started?
Richard: It wasn’t difficult. I contacted suppliers, asked questions, and said we would only buy fish and seafood from sustainable fishing stocks. If they couldn’t guarantee this, we wouldn’t use them.
Tom: I started by researching everything about the fishing industry and then made a DVD of the journey a fish makes from the sea to your plate.
What’s on the menu?
Richard: Of course we’re serving fish and chips, but you can also enjoy calamari, local crab, local lobster, mussels, fishcakes and lots more.
Tom: Tom’s Place’s menu includes pollack, grey and red gurnard, breaded scampi, sardines, mackerel, line caught sea bass, as well as moules marinieres and even bouillabaisse.
Is sustainability important to customers?
Tom: Extremely so. We’re living in a world where we have information at our fingertips and our customers are far more inquisitive than ever before.
Richard: Our customers are becoming more aware too and are gradually realising how precious our seas are. The message is slowly but surely getting there.
And your favourite sustainable fish?
Tom: Line-caught Cornish sea bass. It’s caught off Newlyn Harbour by one of the many hand liners and it’s tagged so I know who caught it and when. We serve it pan-fried with balsamic red onions, tomato and shallot sauce.
Richard: Sounds good! If I had to choose, mine would be gurnard or linecaught haddock.
What do you think of each other’s restaurants? Would you visit?
Tom: Definitely. Colman’s buying policy is much like ours – they buy only the finest quality fish from fish merchants who guarantee it’s from sustainable, well managed grounds. I understand they ask suppliers and fishermen write to them confirming the fish supplied is from a sustainable stock – highly commendable.
Richard: That’s right. We give them our procurement policy and ask that they confirm they adhere to it in writing. I get a list of boats, sectors (fishing grounds) and fishing methods used. Tom’s Place looks terrific too. I'm coming to London shortly and it’s top of my list. It deserves huge success, his approach is excellent.
What would you say to others that might want to make the change?
Richard: That's easy – just do it! Join Seafood See Life now. We must all work together for future generations – it’s our duty. It gives me great pleasure for Colman’s to promote sustainability, let’s hope many more follow us as I'm sure the campaign will be hugely successful.
Tom: Exactly.
Is your seafood sustainable? Greenpeace have identified a 'red list' of fish species that are at high risk of being sourced from fisheries that use destructive practices. Read the full red fish list here ».
