Seafood See Life is our vibrant new network bringing together influential people, organisations and businesses that want to be part of a positive wave of change for our oceans.

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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.

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.

Some of the nation's finest chefs and restaurateurs have agreed to share their favourite fish recipes with us to encourage us all to eat only sustainable seafood, and to show their support for the campaign. Thanks guys, much appreciated!

Acknowledged as one of the finest chefs in the world, Raymond Blanc's commitment to sustainably sourced seafood led him to sign up as a supporter of Seafood See Life right from day one, and to be a guest speaker when the the campaign launched with an event at Old Billingsgate fishmarket earlier this year.

Why is sustainability so important to him? "Protecting the diversity of fish in our seas is as important as looking after wildlife on land. Those of us who are passionate about cooking and serving seafood will be equally passionate about using only sustainable species, as the fish we cook and eat now will determine what we have in the future."