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.
https://www.relaischateaux.com/gb/ireland/sheenfalls-kerry-kenmare-co-kerry
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.
https://www.relaischateaux.com/gb/united-kingdom/idlerocks
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.
https://www.relaischateaux.com/gb/united-kingdom/summer-dorset-evershot
Longueville Manor, St. Saviour, Jersey
Sitting at the foot of one Jersey’s most beautiful valleys, Longueville Manor is set on an
Farlam Hall, Brampton, Cumbria, UK
Hambleton Hall, Rutland, UK
