Working with restaurants
MCS encourages restaurants to buy sustainable seafood and use their skills to serve unusual, sustainable seafood to customers in an attractive, tasty way, helping to relieve pressure on traditional, often over-fished species.
Line caught, wild Sea Bass, bought using information from the Pocket Good Fish Guide
We also work in collaboration with the Good Catch Group, to help the foodservice industry navigate the world of sustainable seafood. This includes providing clear information in the form of a manual with MCS seafood sustainability ratings, as well as practical support and training.
Together with Good Catch Group members, MCS is helping to create a sustainable award for fish and chip shops. This will reward those making progress toward sustainable seafood sourcing and encourage others to do the same, so that you can buy a battered bib or a coley fish cake at a chippie near you.
Working with celebrity chefs
At MCS we recognise the power of fame! UK consumers are highly influenced by celebrity chefs, often clearing supermarket shelves of that one special ingredient following its recommendation on TV. So we work closely with numerous celebrity chefs, to ensure they know as much about seafood sustainability as they do about seasoning.
We have already collaborated with Hugh Fearnley-Whittingstall to provide seafood sustainability ratings in his River Cottage Fish Book, and have presented to celebrity chefs and their employees about fish sustainability.