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Raymond Blanc attended and was co-chair of the first Sustainable Fish Forum for leading chefs and caterers which took place on 24 January 2012 at Fishmongers' Hall, London Bridge.
Raymond presented one of the keynote speeches on "our industry's role" and co-hosted a group debate with the Marine Stewardship Council (MSC). Raymond's co host was Dave Parker, fisheries office from the Marine Conservation Society (MCS). Raymond's table discussion will focus on "Fish with Flair – sustainable fish and fine dining. Replacing at risk fish, evolving customer perception"
To read Raymond's speech in full, and see more photographs of the event, see Raymond's blog by clicking on the link below:
With Sustainable Fish City, Fishmongers Hall and SeaWeb, Raymond is also a judge for the food category for the 2012 Sustainable City Awards. The category is focused on finding the country’s caterer or restaurant with the best policy on sustainable fish.
For more information on the work of Sustain and the Sustainable Fish Cities initiative, please click on the link below:
Raymond Blanc's new book, Kitchen Secrets, featuring recipes from Kitchen Secrets Series 1 & 2 and many more, was published by Bloomsbury on 14 February and is available to buy online from Amazon, from Le Manoir aux Quat'Saisons, Brasserie Blanc, Maison Blanc, and from online and retail bookstores.
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