SUSTAINABLE DEVON FISH

As well as now having our own fish buyers license from the Marine Management Organisation to buy ‘first sale’ fish directly from any boat, we’ve also started sourcing fish and shellfish straight off the beach from our friends at Beer Fisheries. Landed by a small fleet just 3 miles from the pub, the day’s catch couldn’t be more local or seasonal. The freshness of the hand dived scallops in particular is stunning. This native premium ingredient sourced directly from a protected nature reserve within Lyme Bay represents a real triumph for sustainable ocean management and joined-up thinking. Using only small fishing boats, local divers typically work at a depth of around 24 metres to carefully harvest approximately 2-3 bags of scallops per dive. By contrast, commercial inshore scallop dredgers can remove 30-50 bags in a single day whilst also permanently damaging the seabed. When pubs and restaurants decide it’s worth paying a premium for sustainable shellfish like this, we think it sends out a strong message that hospitality does indeed care about the planet and what will be left in the sea for future generations.