The campaigning restaurant guide for people who want to eat fish – sustainably
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30 St Peter's Street,
N1 8JT020 7359 3066
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Surveyed 18/04/2011What does this rating mean?
Gastropub in fashionable Islington that has prided itself on its ethical policies since opening in 1998. It has won several awards for its food and its ethical approach to eating. It describes its dishes, which are all prepared on the premises, as hearty, rustic British food with Mediterranean influences. Food is only used when it is in season and menus change twice daily. All ingredients, except fish, are organic with Fairtrade products used where possible. Fish dishes are chosen from sustainable stocks. The gastropub attempts to keep as low a carbon footprint as possible and gets electricity from renewable sources. Among its aims are to get ingredients from as close to source as possible, with 80 per cent coming from the Home Counties – and it boasts it “never, ever” airfreights anything. Two fish courses: about £25.
Three stars on Google.
From day one sustainable fish sourcing was an essential part of our philosophy. In 2001 we became the first restaurant in the UK to have our fish policy approved by the Marine Conservation Society and have always adhered to their fish to buy list. More recently we have achieved Marine Stewardship Council certification. We have only ever bought sustainable fish. There really is no excuse for any restaurant to do otherwise. We have an extremely strict fish buying policy – we never buy endangered species or fish in its breeding season. The fishermen we work with come from small fishing communities on the South and South East coasts, and they only use sustainable methods of landing their catch from day boats. All our farmed fish comes from local Soil Association certified organic farms.
If all restaurants adopted the policies and approach of Geetie Singh, the owner and founder of the gastropub, fish stocks would be much healthier. The pub makes its stance on sustainability absolutely clear on its website. All the food, including farmed fish, is organic. Wild fish, sourced mainly from day boats on the south coast, are caught by the least damaging capture methods such as line, pot and creel. Since our last review the pub has added a blackboard to give customers more information about the fish on offer and the menu states the area and method of capture of all its fish. As it refines and improves its policies the Duke of Cambridge moves up from being a four Blue Fish restaurant to a 4.5 Blue Fish restaurant putting it on a par with the best in the country.