From Shellfish to Fish and Chips: Exploring Sustainable Seafood

21 February, 2014

bonnie portraits 2
Bonnie Gull Cullen Skink, Arbroath smokie, parsley, tortano bread and a fresh scallop

Fork Talk is constantly monitoring food and drink trends and new restaurant openings, and what is overwhelmingly apparent is that, these days, the general public is more discerning in what they consume. Today’s diner wants to know, from farm to fork, where their food has come from; provenance is absolutely key.

reciept shells PIX
Oversized clam shells at Bonnie Gull

And when it comes to fish and shellfish, as executive chef of Bonnie Gull restaurants Luke Robinson puts it, ‘you should be nervous about it…you have got to eat somewhere where they know what they are doing.’ And that they certainly do.

After a series of successful pop-ups in East London, Bonnie Gull developed their permanent “seafood shack” championing fresh sustainable fish on Foley Street in Fitzrovia in 2012, and will be launching a second Boston crab shack-inspired site in Exmouth Market in April of this year.

trout 4 PIX
Delightful starter of pepper-smoked trout, coloured beets, beetroot puree, potato pancake and horseradish

Don’t let the name “shack”, with all of its super casual intimations, fool you – their Fitzrovia site is polished and welcoming, with their interiors an imaginative and chic nod to the sea (think walls framed with sea-themed vintage books and large clam shells for holding the bill), and, most importantly, a palpable passion for serving the best seafood possible.

starter 1
Cullen Skink starter in the restaurant at Bonnie Gull

Sourcing all seafood from the UK, and primarily in Cornwall and the south coast due to quality and the least amount of mileage to London, Bonne Gull’s menu changes daily and is entirely dependent on the fish they receive that day. Ordering their fish directly from fishermen or through an auctioneer on the south coast as well as through a broker here in London, Luke is insistent on minimising the chain of consumption, ‘to realistically work towards a sustainable goal, you have to be dealing with the people who have fished for you, otherwise they can tell you it is sustainable when it isn’t really.’

portraits crabs 1
Fresh crab and intricate rope interiors at Bonnie Gull

A particular passion of Luke’s and Bonnie Gull’s is crab. An amazing quality shellfish from the south coast, brown crabs are being exported in massive quantities to China, where they are in immensely high demand. One of Luke’s goals is to raise awareness in the UK of great-quality domestic shellfish by placing emphasis on crab on their menus. Though he says the art of eating crab sometimes does not agree with the English sentiment – as one ‘must get involved’ and wade through a messy mix of shell, sauce and meat for their prize.

Poppies’ famous fish and chips

But it’s not just specialist seafood establishments that wear their badge of sustainability with pride, as eateries dedicated to serving the nation’s favourite takeaway food, you guessed it – fish and chips, are as well.

Tipped to be a top food trend in 2014, the fish and chips industry is booming – Britons eat more than 255 million portions annually, more than any other type of takeaway food, and competition and desire to stand out is ever increasing.

portraits 1
Retro interiors and uniforms at Poppies

Some might say that “sustainability” has become another marketing buzzword for the food industry, much like the terms “local” or “organic” have become, and that it can be employed as a device to achieve this attention. Pop Newland, founder of Poppies fish and chip restaurants in Spitalfields and in Camden, has no concept of this, and for the past three years has been serving the people of London his classic fish and chips in simply the best way he knows how.

Classic mushy peas at Poppies in the East End

In his diner decked out in second World War-time paraphernalia, everything is an ode to the past, from the vintage jukebox to the “newspaper” with edible ink that the fish and chips are served in. In his distinct East-End timbre, Pop tells me of his beginnings in the world of fish and chips, ‘I worked at Phil’s Fish and Chips on Roman Road when I was 11 years old cutting newspaper – there I learnt to do the fish, the potatoes, to fry and generally how to react to people.’

potraits 2 PIX
Scottish fish from Billingsgate fried in Poppies’ secret batter

Named best fish and chip restaurant in the National Fish & Chip Awards 2013, Pop attributes Poppies success to the uncompromising quality of the fish, service and, of course, retro ambiance. The man responsible for the quality control of Poppies’ fish is Salih Sadik – with a relationship with his supplier family that dates back 40 years, Salih receives fresh and sustainable Scottish fish from Billingsgate every morning, which he then checks every single piece of before it makes it into the restaurant. ‘If it’s not good enough, it goes back!’ He chuckles.

Even if covered in batter, in today’s successful seafood establishments there is no hiding the quality and sourcing of the fish. Plus, as Luke of Bonnie Gull says, ‘if we don’t clock on to sustainability now, there soon won’t be much fish to go around.’

meal on table PIX
A nation’s classic at Poppies

Created by Phil Owens & thrice logo web 2 Media for Bespoke Menu Design


  1. Thanks for finally writing about >Bespoke Menu Design | From Shellfish to Fish and Chips: Exploring Sustainable Seafood <Loved it!

  2. The AAD recommends that regardless of skin type you use a broad-spectrum
    (protection from UVA and UVB rays), water-resistant sunscreen with an SPF (sun protection factor) of at least 30 year-round.
    In addition, if you’re active outdoors and spend time at the beach or on the slopes, keep
    in mind that sand reflects 25 percent of the sun’s rays and snow reflects 80 percent
    of the sun’s rays, according to the Global Solar UV Index, literature about sun safety from the World Health
    Organization. The resulting hydrostatic pressure puts
    quite a burden on foundation walls.

  3. I believe that anyone who has an illness has an adrenal problem, and that
    without giving nutrient support to the adrenals,
    it is harder to heal the illness, if not impossible.
    The power that comes from that, internally, is tremendous.
    In a typical crawl space, vapor comes from two sources: ground and
    outside air.

Comments are closed.