The UK’s No 1 fish and chip shop, Kingfisher in Plymouth, has won the Source Fish Responsibly award at the Food Made Good Awards, 2017, the Sustainable Restaurant Association’s (SRA) annual, industry leading accolades. The award was given in recognition of owners Craig Maw and Nikki Mutton’s record breaking efforts to serve thousands of customers a fabulous fish supper while ensuring there are plenty more fish in the sea.
The duo fought off stiff competition from The Bay Fish & Chips and London School of Economics, who were both runners-up in the category.
The award was one of 17 presented by SRA President Raymond Blanc and Vice President Prue Leith, at a special ceremony at the Royal Horticultural Society’s Lindley Hall in London. Restaurants and food service businesses were recognised for driving progress in the industry and demonstrating that all food can be made delicious, ethical and sustainable. Borough Market food stall Gourmet Goat, popular London breakfast hangout The Breakfast Club, and Richmond’s finest Petersham Nurseries, were among the other winners.
Commenting from Japan where he is currently taking part in the annual Hankyu department store’s British Fair, Craig Maw, said:“We really care about where our fish is from so we’re absolutely thrilled to have won the Source Fish Sustainably Award. We love what we do and want to keep on doing it for years to come. Without healthy oceans and fish stock, this just wouldn’t be possible. It’s good to know that by offering our customers a sustainable choice, we’re doing our bit to ensure there will always be fish and chip suppers for future generations”.
Haddock or herring, pollock or prawns and even lobster, every type of seafood on the menu at Kingfisher is sourced from sustainable stocks. In fact, the shop is known for having ‘the most sustainable seafood menu in the world’ featuring a dozen Marine Stewardship Council certified species.
Craig even tells his customers at the Plymouth chippy – as many as 700 a day – which boat caught their dinner, via a QR code on their takeaway box. And Craig has no qualms about removing fish if their sustainability status takes a turn for the worse.
The Source Fish Responsibly award, sponsored by Direct Seafoods, is designed to recognise food service businesses which have taken decisive action to ensure there are plenty more fish in the sea. When the SRA campaigned on this issue in July, dozens of operators, serving a combined 50 tonnes of fish a year responded to the call toRemove the Worst,such as wild sea bass and eel, from their menus.
Raymond Blanc, who also curated the lunch at the awards ceremony, featuring dishes prepared by Steve Titman, Executive Chef of Summer Lodge and Nick McGeown from Lussmanns Fish and Grill, as well as Belmond Le Manoir aux Quat’Saisons, said:“The Food Made Good Awards are so critical, recognising the work and commitment of individuals and organisations responsible for bringing new ethics to our food production, and sharing those values in our kitchens and with consumers.
“The awards truly remind us why we are so proud to work in this industry. Food and its production touches every part of our lives; it will define the society and communities of tomorrow, as well as our health and the health of the planet. Each and every one of the winners have demonstrated food’s huge potential as a force for good. I am honoured to play some part in rewarding their significant achievements.”