Norwegian Seafood Innovation Day

Video: Making seafood the star of your menu

By BigHospitality

Restaurant magazine teamed up with Seafood from Norway last month to run a seafood focused development workshop, discussion and lunch at Adam Byatt’s restaurant, Upstairs at Trinity.

James Porter Island Poke

How I Got Here: James Porter

By Joe Lutrario

James Porter founded Island Poke as a street food business in 2015. Now backed by Chris Miller's White Rabbit Fund, he currently oversees five bricks and mortar sites.

52 per cent of those surveyed will eat fish and chips straight from the paper

Traditional fish and chips still a hit for Brits

By Lauren Houghton

As The National Fish & Chip Awards draw closer, organiser Seafish has conducted research into fish and chip eating trends throughout the UK, with traditional takeaways and salt and vinegar as a topping popular with customers.

Kerbisher & Malt founders Saul Reuben and Nick Crossely

Business Profile: Kerbisher & Malt

By Joe Lutrario

New wave fish and chip group Kerbisher & Malt has tweaked the standard chippy formula to bring affordable, quality fish and chips to West London – and it’s now starting to cast its net further afield 

The Marine Conservation Society has updated its list of fish that are safe to eat

On and off the menu: What fish is safe to serve?

By Emma Eversham

With fish charity the Marine Conservation Society (MCS) making updates to its Fish to Eat list, downgrading previously sustainable and popular fish mackerel and gurnard, we take a closer look at what fish and seafood it does and doesn't recommend...

Fish caught from unlicensed fishing vessels and shellfish harvested from unsafe areas are thought to be being offered for sale direct to the foodservice industry

Get illegal seafood off the menu, caterers warned

By Luke Nicholls

The catering industry is at risk of purchasing unsafe, poor quality or illegal seafood if they do not check it has come from a reputable supplier, government bodies have warned.

Compass has banned 69 fish species from its operations

Compass Group bans 69 fish species

By Becky Paskin

The contract caterer has banned 69 species of fish from its UK and Ireland operations as part of a commitment to sustainable sourcing

Not the End of the Line for sustainable fish restaurants

Not the End of the Line for sustainable fish restaurants

By Becky Paskin & Emma Eversham

With the release of documentary The End of the Line we speak to suppliers and restaurants about what theyre doing to ensure the fish they sell doesnt mean the end of the line for fish stocks or their business


Follow us

Restaurant Magazine:

Hospitality Guides

View more

Featured Suppliers

All suppliers