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

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