Western Morning News (Saturday)
Mitch joins chefs to promote healthy seas
Seafood restaurateur Mitch Tonks
LEADING Westcountry chef and restaurant owner Mitch Tonks has joined top international cooks in encouraging shoppers to make the best environmental choices as part of a sustainable seafood cookbook.
The seafood restaurateur features in The Marine Stewardship Council’s (MSC) first sustainable seafood cookbook which was launched online this week.
The Blue Cookbook, a digital collaboration with ten chefs from across the globe, is part of an initiative to encourage and inspire shoppers to commit to making the best environmental choices when buying seafood.
Mitch Tonks, who runs the Rockfish chain of restaurants as well as The Seahorse in Dartmouth, contributed a Basque-style hake recipe to the collection. He said: “It’s a real honour to be asked to contribute to this book. There are so many people with common beliefs about sustainability and it’s nice to be amongst those people.”
Other contributors include Dutch chef, author and entrepreneur Bart van Olphen, South African celebrity chef Siba Mtongana,
Swedish chef and culinary director Frida Ronge, and executive chef Otto Goh from the Shangri-La Hotel Group in China.
Nicolas Guichoux, chief programme officer at the Marine Stewardship Council said: “A new year has arrived, and with it a chance to make better choices for ourselves, our planet and our oceans. By choosing to buy from sustainable sources, everyone can help make sure the seafood we love can be enjoyed for years to come.”
The full cookbook is available at stories.msc.org/uk/blue-cookbook