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Prada Saffiano Lux Tote In Black Zqoqp

Prada Saffiano Lux Tote In Black Zqoqp

Sustainable fishing: a view down the line from head chefs

Peter Weeden, head chef at Newman Street Tavern

There is a certain amount of security that some restaurants feel in ordering from non-sustainable sources. You know the amount Authentic Prada Wallet For Sale Philippines of fish you ordered will turn up, without having Bicester Village London Prada to check with the fishermen.

The fish we buy for Newman Street Tavern live in the sea off the Helford River down in Cornwall. Rather than just ordering on a spreadsheet every night I speak to the fishermen directly. I have a great relationship with them and I know them by name. Dylan is the fisherman, Chris is his dad C at 66 years old, hes technically retired but he still fishes. And theres Chino, the first mate. We talk about all the variables Best Prada Outlet In Florence C the tides, the weather, what fish are in the sea this time of year C and then we try to predict what theyll catch.

They go out every morning and I speak to Dylan throughout the day. They relay what theyre catching, what nets theyre shooting and what theyre hoping to see C then Ill order. The fish arrives at shore about 2pm, come to us in London overnight, gets to the kitchen about 10am and is on the menu for lunch in less than 24 hours.

The restaurant is the vehicle by which I can peddle and perpetuate sustainability. Its about being able to push forward the things we think do justice to the environment and it is a constant balancing act. Many things have to come together to make an environmentally sustainable business make sense. Its not about making sustainability a tick box or a tag on to your business. Its something that is completely integrated otherwise, why would you do it? You either believe it or you dont. Juggling all of these things on a daily basis whilst trying to make your own bread, do your own butchery and prepare everything from scratch in house? Its very challenging, but immensely satisfying when you have happy customers. Interview by Lucy Palmer

Ben Tish, chef and patron of the Salt Yard Group