Relais & Châteaux celebrate World Oceans Day with sustainable fishing

The Staff Canteen

Relais & Châteaux chefs are celebrating World Oceans Day through sustainable seafood menus, consisting of sustainable fish products selected in accordance with SeaWeb Europe's recommendations.

Demand for seafood is constantly on the rise and fishing stocks have reached their limits. Almost 30% of fishing resources are overfished on a global level. In the Northeastern Atlantic, 40% of fishing resources are overfished beyond their ability to regenerate.

Faced with this reality, SeaWeb Europe and Relais & Châteaux chefs are committed to protecting these resources. Chefs play a key role in that they set trends within the industry and can influence both suppliers and consumers. Indeed, it was chefs and restaurateurs who were responsible for the bluefin tuna's ability to regenerate over time in the Mediterranean.

It is clear that the impact of climate change also poses new constraints to the food chain. Olivier Roellinger, Vice President of Relais & Châteaux, said: "The ocean is an amazing pantry where nothing is lost, but we cannot waste it or destroy it. It is unacceptable to say that the generations to come will no longer be able to eat from the sea."

Philippe Gombert, International President added: "Relais & Châteaux properties serve as watchmen, protectors of that which is most precious to the region, pathfinders who open the door to the cuisine of the future with responsibility and commitment."

Here we take a look at a snapshot of activity from the UK & Ireland properties, demonstrating a shared commitment to create a better future for the world’s oceans.

Sheen Falls Lodge, Kenmare, Co. Kerry, Ireland

This unique property is perched on the Wild Atlantic Way, overlooking Sheen Falls. Chef, Philip Brazil, brings his unique flair and own style to modern Irish cooking, and to celebrate World Oceans Day, he will be serving a signature dish of Lobster and Mussel “Moqueca”. The dish, which is priced €32 per person, is Brazilian fish stew with an Irish twist. The Falls Restaurant will also have a selection of sustainably caught fish dishes available on the day.

The Idle Rocks, St. Mawes, UK

The Idle Rocks is idyllically situated on the Harbourside of St. Mawes. Set right on the rocks, it offers spectacular views across the water, where guests can enjoy award-winning food, centred on fresh Cornish ingredients. Head Chef Guy Owen, has created a special dish of Wild Black Bream Alla Romana especially for World Ocean Day. The dish is part of the dinner menu, priced at £42.50 for two courses or £50 for three courses.

Summer Lodge, Evershot, Dorset, UK

The Summer Lodge sits within glorious countryside in a picturesque village and is fortunate that virtually all of the fish and seafood they use on the menus is locally caught, as well as ethically and sustainably sourced. Executive Chef, Steven Titman has crafted a bespoke menu for World Ocean Day with dishes such as Grilled Lyme Bay Mackerel with marinated fennel; and Pan Seared West Bay Scallops, sweet shallot puree, confit Maris Piper potatoes, parsley and caper dressing.

Longueville Manor, St. Saviour, Jersey

Sitting at the foot of one Jersey’s most beautiful valleys, Longueville Manor is set on an 18 acre estate, complete with an ornamental lake and gardens. To celebrate World Oceans Day on 8th June, and in partnership with The Fresh Fish Company, Longueville will be hosting an informal, educational gathering at the Fresh Fish shop. Executive Head Chef, Andrew Baird, will also be on hand to talk about Jersey’s outstanding seafood and the importance of using responsibly sourced produce. Andrew will also cook some delicious, sustainably caught fish for guests to try and there will even be a seaweed tasting, as well as a local oyster company and fishermen. The event will take place from 11am-2pm on Wednesday 8th June. In addition, Longueville Manor will be offering a seafood theme dinner menu in the restaurant from 6th - 9th June.

Farlam Hall, Brampton, Cumbria, UK

Farlam Hall is located deep in the heart of Hadrian’s Wall Country. The hotel prides itself on using fresh local produce, and to celebrate World Oceans Day, will be highlighting two sustainable fish dishes including: Morecombe Bay Shrimps cooked with herbs, butter, garlic and spice, served with toasted brioche; and Lemon Sole Roulade filled with salmon and spinach, finished with a sauce of cream, dill and white wine.

Isle of Eriska, Argyll, Scotland

Set on 300 acres of lush landscape, Isle of Eriska offers a diverse selection of fresh and seasonal produce. The hotel has a strong ethos for maintaining local fish stocks through using sustainable methods and fish that is landed by Scottish fishermen, helping to sustain the Scottish fishing industry. To celebrate World Oceans Day, Head Chef, Paul Leonard will be serving a distinctive dish of Peterhead Cod, Mussels, Salsa Verdi, and Baby Leek.

Hambleton Hall, Rutland, UK

Just two and a half hours north of London, picturesque Hambleton Hall sits overlooking a charming lake. Chef, Aaron Patterson has created a special menu which will showcase local fish with dishes such as warm marinated scallop; and Halibut, cauliflower, mushrooms, red wine sauce. The scallops will be supplied from Island Divers on the Isle of Skye and are hand dived, picked and sized especially for the restaurant. The halibut is supplied from Channel Fisheries, who source their fish fresh from the Brixham Fish Market. The menu will be priced at £60 and will be available at lunch and dinner on the 8th June.

The Royal Crescent Hotel, Bath, UK

Located in the centre of arguably the world’s finest crescent in the World Heritage site of Bath, the Royal Crescent Hotel is a destination in its own right. Executive Chef, David Campbell offers diners a modern take on traditional British cuisine emphasising produce that is in season, fresh and of the highest standard. To celebrate World Oceans Day, and the recent revelation that North East Atlantic Mackerel has regained its sustainable status, David will be serving Mackerel Ceviche and tartare, lemon yoghurt, cucumber, smoked eel and wild sorrel; and Tea Cured Salmon, kohlrabi, dried sea lettuce, avocado wasabi, and dashi.

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The Staff Canteen

The Staff Canteen

Editor 8th June 2016

Relais & Châteaux celebrate World Oceans Day with sustainable fishing