I’ve just signed up to Fish2fork’s DinerRatings. This is a new service, launched this week by the fish sustainability campaigning group to coincide with a revamp of its website. Fish2fork aims to provide an instant online rating of restaurants, according to the impact their seafood has on the seas and marine life. It invites diners to… Continue reading
Posts tagged Fish2fork
Duke gastropub gains high praise for serving sustainable fish
How often to customers in pubs and restaurants, when ordering fish, make their choice according to the sustainability of that particular species? How many decide not to ask for fish at all because the menu doesn’t tell them where it came from, and the serving staff can’t advise them either? The answer to both questions… Continue reading →
Will Waitrose’s sustainable fish pledge be a catch with customers?
A new Waitrose opened in our local town of August 8, and we shall be going there in future for all our fish. I don’t mean to make light of the efforts the other local supermarkets have put into selling fish from sustainable sources, but Waitrose has made a commitment that, by the end of… Continue reading →
Sustainable fish – not what it says on the label
The BBC’s Stephen Evans was right to go after untrue labels of packets of fish – “Mislabelled fish slip into Europe’s menus”, April 2nd, 2013. The issue is fresh in the listener’s mind after the horsemeat scandal. (The Daily Mail ran a similar investigative story on fish in 2011.) There is a separate conservation point… Continue reading →
Catch the taste of sustainable fish in a top London hotel
There are many good things to say about the fish restaurant Catch, at Hyatt’s new Andaz Liverpool Street hotel. You could list the presentation, the service, the quality of cooking and the ambience, all of them important reasons for choosing to dine there. And yet these are things you could say about many other places in… Continue reading →
Hand picked solution to a sustainable scallop future
I’ve just been looking at a very tempting recipe for hand-dived scallops with pea purée, beetroot jelly and pancetta foam on the BBC food web site. No, keen reader, I’m not going to branch into a new career in cuisine just yet. But I’m concerned about sustainable fishing, and those two words “hand-dived” seem to… Continue reading →