We use necessary cookies to make our site work. With your permission we also set additional cookies to understand site usage, make site improvements and to remember your settings. We also use cookies set by other sites to help deliver content from their services. See our privacy policy for more information.

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.

Join the campaign View our supporters
Off The Table - short orange arrow

Find out more

Chefs stories

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, 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

Off the Table logo (white text with colour)

Get the facts

Get involved

About us

News

offthetable@wildfish.org

©WildFish Conservation 2024, Scottish Charity: SC041584, England and Wales Charity: 1123285, Company number: 5051506, VAT Registration Number: GB 564 4723 28

Privacy Policy

Website designed by: bold-studio

Get Involved

Fields marked with * are required.