Top restaurateur, cookery school proprieter and world renowned chef, Raymond Blanc has launched a new contest to identify the most innovative and forward-thinking user of sustainable fish.
The competition is aimed at restaurants or caterers and is the result of a partnership between Raymond, the City of London Corporation, the Sustainable Fish City project, Sea Web Seafood Choices and the Fishmongers Company.
Raymond is the owner and chef at Le Manoir aux Quat’ Saisons restaurant in Oxfordshire. He was born in France and like many of his compatriots he is a huge fan of seafood and fish. As a result, they feature in many of his dishes and he is a keen supporter of the recent sustainability campaign.
During the launch of the competition Raymond expressed his belief that good ethics ought to be fundamental to all businesses. He believes that the competition will give caterers and restaurateurs the chance to demonstrate what they are doing to help protect the nation’s marine resources.
Entrants will be expected to demonstrate a real passion for sustainable fish and have clear rules about what they will serve. It is hoped that as well as receiving their rightful recognition the successful entrants will also help to inspire others.
London based Indian restaurant Cafe Spice Namaste won the award last year. Head chef and owner Cyrus Todiwala also won the award for Leadership in Sustainability. Cyrus explained that he was delighted to win last year not least because the awards helped to highlight the beliefs which underpin his business.
Cyrus is pleased that the focus this year will be on fish. He believes that by using sustainable seafood, restaurants will be doing their bit in helping to prevent over fishing in our seas.
The campaign for sustainable fish won a notable victory recently, to read more please click here.