Chefs and hospitality
We have a growing number of chefs and restaurants that have already committed to taking farmed salmon off their menus. Join us today and help take this unsustainable product Off The Table.
Chefs stories
Edinburgh
At Contini Restaurants, we believe that what we eat should reflect our care and respect for the planet. Farmed salmon comes from an intensive process that harms wild Atlantic salmon and damages the marine environment that smaller, more sustainable fisheries depend on. By supporting Off The Table, we’re driving this unsustainable product off menus, shelves, and supply chains – moving us towards a better food system for everyone.
Carina Contini
Chef, Restaurateur & Director, Contini Restaurants
BRISTOL
We know our customers want their food to be delicious – but more and more, they want to know it’s sustainable. That’s why we don’t serve farmed salmon at Wilsons.
Jan Ostle
Owner & Head chef, Wilsons
INTERNATIONAL
Eating Atlantic salmon from open net salmon farms is the wrong choice for our health and the health of our environment. Responsible consumers should avoid these inhumanely, unsustainably raised fish.
Douglas Frantz and Catherine Collins
Authors of Salmon Wars
SCOTLAND
I actively boycott farmed salmon, both at home and in restaurants. This factory farming of the sea, with its effluents, diseases, pesticides, parasites, is the greatest environmental catastrophe to hit the West coast of Scotland in my lifetime.
Joanna Blythman
Scottish Press Awards Food and Drink Writer winner 2022
SW ENGLAND
At Sol Bakery & Café we are passionate about delicious food and coffee made quickly AND to the highest quality. We firmly believe provenance and welfare are pinnacles when we source our produce and that’s why we wholeheartedly support Off the Table. We believe in sustainability and welfare. We are proud not to serve farmed salmon at our café.
Mili and Pepa
Owners, Sol Bakery & Café, Tisbury
SCOTLAND
At Cafe St Honoré, we unequivocally reject the unsustainable practice of open-net salmon farming. Our commitment lies firmly with advocating for and supporting sustainable, environmentally sound food production systems. It is of paramount importance that each one of us takes proactive measures to safeguard the vulnerable wild fish and their precious habitats along the majestic Scottish west coast and its surrounding islands.
Neil Forbes
Chef Director, Cafe St Honoré, Edinburgh
If you have any questions please get in touch at offthetable@wildfish.org
