Take Three: Restaurants with sustainable fish policies

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Mussel Inn

157 Hope Street, Glasgow & 61–65 Rose Street, Edinburgh, www.mussel-inn.com
Established ten years ago by shellfish farmers from the West Coast of Scotland, the Mussel Inns are underwritten by a clear sense of provenance. Mussels are affordable and farming them is much less controversial than other seafood, so they’re an easy way to feed well on locally sourced food.

The Grill at Dakota Forthbridge

Ferrymuir Retail Park, South Queensferry, 0870 423 4293, www.dakotaforthbridge.co.uk
Head chef Roy Brett was head chef at Rick Stein’s Seafood Restaurant in Padstow, and has brought with him a keen sense of what’s involved in sensitive sourcing and great seafood contacts. Look for Marine Conservation Society-approved line-caught mackerel or crabs from Eyemouth.

Loch Fyne Restaurant

Newhaven Harbour, Edinburgh, 0131 559 3900, www.lochfyne.com
The restaurant chain has a rigorous sustainable seafood policy established by founder Andy Lane, recipient of a List Eating & Drinking Guide special award this year. As well as sourcing west coast oysters, LFR uses farmed fish recognised by the RSPCA’s Freedom Food scheme.

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