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The great fish and chips tradition

Richard Ode and Tom Aikens: sustainable chefs

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.

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Observer: Is farmed fish the new battery chicken?"

The Observer investigates the pros and cons of fish farming with among others, top chef Tom Aikens (a key supporter of our Seafood See Life campaign), Greenpeace's Nina Thuellen and Professor Callum Roberts, author of 'The Unnatural History of the Sea'.

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