London chefs find out how to make a Good Catch
Restaurateurs find out about sustainable fish stocks in the wake of shock documentary The End Of The Line
18 June 2009
PETER WEEDON, head chef at the Paternoster Chop House, got home at 1am on Tuesday, slept for 90 minutes and then embarked on a two-hour drive to Hastings.
Once there, he and his commis chef Abdul Jalloh and Alan Jones, head chef at Islington restaurant Almeida, boarded a boat and set out on an eight-hour fishing trip.
They were in Hastings to find out more about sustainable fishing as part of the Good Catch programme, organised by four UK marine conservation charities.
“Our aim is to show the options available to chefs and restaurateurs to source their seafood locally and sustainably,” a charity spokeswoman explained.
thelondonpaper joined Weedon and a team of four other London chefs for a day of activities that included a briefing from Hastings Borough Council’s food enterprise development officer Stephen Potter on the port’s 25-strong fishing fleet, a visit to a fish-packing plant and lunch at a restaurant serving fish certified by the Marine Stewardship Council.
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