Le Manoir aux Quat' Saisons: our Fish Purchasing Policy
At Le Manoir we take the matter of sourcing our fish very seriously, understanding the responsibility we all owe to our oceans.
We collaborate with many associations who offer guidance towards sustainable stocks. We have proudly been certified by the Marine Stewardship Council.
We use MSC certified fish whenever available and always use responsibly fished sources.
Our suppliers are carefully selected because they understand sustainability.
We never buy endangered species or fish in their breeding season.
We are constantly working with our suppliers to ensure that every fish, mollusc or crustacean can be fully traced back to the originating fishery.
OUR POLICY CRITERIA
- To only use seafood products that are sustainable and responsibly fished.
- To ensure the fishing methods used pose no threat to local marine life.
- To avoid fish species during their spawning season.
- To inform our guests via our menus of the fishing method and origin of the species.
- To inform our guests whether the seafood is farmed or wild.
WILD SEA FISH
The majority of our seafood comes from the South-West of England and we ardently listen to organisations such as Seafood Cornwall, who are doing a tremendous job of setting standards for sustainable fishing in the South-West region.
Our fish from Cornwall is caught by day boats that are certified Responsible Fishing Scheme vessels.
Our Sea Bass and Cod are generally line-caught; our Lobsters and brown crabs are caught using pots; our Turbot, Brill, Plaice and Sole are caught by day boats using nets designed to avoid unsuitable by-catch and the vessels avoid areas where young fish mature.
Our mussels are rope grown in the river Fal in Cornwall; our sardines are caught in small ring nets by day boats and the cockles and clams we serve are hand-gathered on the coast of Dorset.
We head North to the windswept Western coast of Scotland for our creel caught langoustines and hand dived scallops.
On occasion, we will adapt our menu to utilise by-catch species, as the market dictates.
We only use fish from farms that show good practices and have a neutral impact on the environment. We are guided by the Freedom Food Scheme who work with the RSPCA and also by the Soil Association, who are responsible for certifying organic farms with exemplary standards of welfare.
Our Salmon comes from Loch Duart, which has pioneered quality and welfare standards.
Our Caviar is from a farmed source, as the wild populations of sturgeon have been severely over fished.
From late December to early March, our Osietra Baerii caviar comes from a farm of modest proportions near Venice, Italy. The rest of the year our aquaculture caviar comes from the Dordogne in South West France, free from genetically modified ingredients or growth promoters; in fact these are recognised by experts to be the best ethically sourced aquaculture caviars available.
We serve two types of Tuna; Albacore which is line-caught from day boats off the Cornish coast and Yellowfin which is caught by pole and line from sustainable stocks in the Indian Ocean.
Le Manoir’s guests can be confident that we passionately support sustainability and responsible fishing. This is demonstrated in all the produce we use in the kitchen.
Good ethics are part of our everyday business. We pride ourselves on nurturing long-lasting relationships with ethically minded suppliers.
Our aim is simple; to ensure that we are protecting the future of our fish, our suppliers, and our business. We have a strong belief in our ethics and consider ourselves to be a role model paving the way for others to follow. Our efforts have recently been recognised by the Fish2Fork campaign and Le Manoir has been given a top rating.
Raymond Blanc Gary Jones
Chef Patron/Chairman Executive Head Chef
For a downloadable copy of our Fish Purchasing policy statement, please click here.
For a downloadable copy of our Fish Menu Specification Information, please click here.