31 May, 2011 – Sustainability is a subject that has in the past caused considerable confusion within the seafood industry. Therefore, as a journalist, I take great interest in how it’s perceived by consumers — the people who physically buy fish.
Last week, the opportunity came to indulge this curiosity through a one-off “Sustainable Fish Supper.” For just GBP 60 (EUR 70, USD 100), I was to be treated to a menu comprising several different dishes using UK species, specially chosen and prepared by three of the country’s leading chefs — Valentine Warner, Mitch Tonks and Mark Hix — at the latter’s restaurant in London’s iconic Selfridges.
This event was organized as part of the luxury store’s ongoing Project Ocean campaign.
But the real draw for me wasn’t the food, which was excellent, by the way. It was instead that the chefs would be answering questions from the 100-plus diners as part of the evening’s itinerary. This meant I would be able to hear the views and perceptions on sustainability from a cross-section of UK society.
Read the complete story from Seafood Source.