Some of Scotland's top sustainable seafood restaurants are offering their support to a charity that aims to protect the world’s oceans from illegal over-fishing and plastic pollution.

Michelin-starred Scottish restaurants The Peat Inn and Restaurant Martin Wishart, The Honours are joining English stalwarts including Firmdale Hotels, and Lussmanns Sustainable Fish & Grill have signed up to the Environmental Justice Foundation (EJF)’s ‘Save the Sea’ campaign for another year.

Motivated by increasing threats to ocean environments and to support the charity’s work combating illegal fishing, seafood slavery and marine pollution, they will be adding a donation option to customer’s bills, or donating the profits from a special seafood dish to the campaign.

 

For a month of celebration from World Oceans Day (8th June) until 8th July, diners at these restaurants will discover an innovative partnership between sustainable seafood and ocean conservation.

Eating out will be an occasion to celebrate the global, interconnected nature of our oceans and sustainable fisheries, and to learn about, and donate to, EJF – a charity campaigning for fairer seas, free from illegal fishing and human rights abuse.

Long-term supporter of EJF’s ‘Save the Sea’ campaign Martin Wishart said: “I am delighted to be backing EJF’s Save the Sea campaign again, supporting their work to protect oceans, and make fishing sustainable for those who depend on coastal seas the most.

“We urgently need to re-think our relationship with the sea in 2019, and I hope this collaboration encourages diners in Restaurant Martin Wishart and The Honours to eat consciously, and do their bit for safer seas.”

EJF’s executive director Steve Trent added: “We’re proud to have the support of some of the UK’s leading restaurants and hotels who are committed to protecting our shared ‘Blue Planet’. The Save the Sea campaign, now in its seventh year, provides a unique platform to inform and engage diners at some of the best eateries in the UK.

“Consumers and companies play a vital role in protecting oceans when they choose seafood that comes from legal, sustainable and ethical sources, and by pledging a donation they can directly contribute to local conservation projects in Asia and West Africa. Customers can eat well and do good.”

 

About The Author

Sean Murphy

Driven by a passion for all things drinks-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over 10 years advising customers from all over the world on the wonders of our national drink. Recently, his first book was published. Dubbed Gin Galore, it explores Scotland's best gins and the stories behind those that make them.

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