Loch Fyne Restaurants Ltd (LFR), a UK seafood restaurant group, has announced an environmental initiative that will see some of the UK’s favourite fish removed from their menus from today [7 Feb 2002].
Go deeper with GlobalData
Skate, monkfish and swordfish will no longer be available in any of Loch Fyne’s 17 restaurants as the company follows the latest advice from the Marine Conservation Society (MCS), the UK charity for the marine environment and its wildlife.
Based on data produced by MCS on ‘at risk’ fish populations, Andy Lane and Mark Derry, managing directors of Loch Fyne Oysters and Loch Fyne Restaurants respectively, have taken the decision to find alternatives to these well-known species. Mark Derry said: “Monkfish and swordfish have become extremely popular in the UK over the last few years, unfortunately the fishing of these species has not been properly controlled and they are now facing hard times. Fish are very adept at replenishing their stocks, but only when they are given a fair chance – we hope that by taking the lead and removing them from our menus others will follow suit before it is too late.”
Due to their strong sustainability ethos, the Loch Fyne companies have had a close relationship with MCS for several years, and since the start, Loch Fyne Restaurants Ltd have looked to the MCS for regular advice on buying fish and seafood.
Bernadette Clarke of MCS said: “The Loch Fyne companies have set a good example – a number of the fish we have highlighted as ‘at risk’ are very popular in restaurants in the UK so this is a big step. We don’t want people to stop eating fish, but what we need to see is a wider variety of abundant species being offered and a chance for over-fished species to recover.”
US Tariffs are shifting - will you react or anticipate?
Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
By GlobalDataMark Derry is confident that his customers will respond positively to the initiative: “We are well-known for our environmental policies, so this will not be a great surprise to anyone who knows us. Our intention is, and has always been, to serve superb seafood whilst ensuring that we have a neutral – and where possible, positive – impact on the marine environment.”
