FOURNews | Relais & Châteaux pledges against electric fishing in Europe

04 Feb 2018
2 min read
The association’s chefs have come together to sign a petition asking for the laws to change with a vote at the European Parliament, in order to protect the oceans.

Since presenting the Relais & Châteaux ‘Vision’ at UNESCO in 2014, the association has been committed to defending the rights of culinary diversity. One of the missions for Relais & Châteaux is to protect the world’s biodiversity and the preservation of fishing resources campaigning alongside NGOs and international organizations.

On this occasion, Relais & Châteaux’s chefs have partnered with Bloom Association to mobilise against electric fishing in Europe by signing a petition that was presented to the European Parliament. Speaking about the cause Olivier Roellinger, Vice-President of Relais & Châteaux, said “Relais & Châteaux chefs are committed to safeguarding humanity’s largest pantry: the sea.”

Chefs are an essential part in the fight to preserve fishing resources and Relais & Châteaux’s chefs aim to do this on a daily basis, with a particular emphasis on environmentally friendly fishing techniques. Christopher Coutanceau, chef of the Restaurant Christopher Coutanceau in La Rochelle, France, is the spokesperson for Relais & Châteaux on sustainable fishing taking part in the initial debates organized by Bloom Association, bringing together fishermen, scientists and business leaders. A plenary vote on changing the law will took place on January 16th, 2018.

Below is a list of Relais & Châteaux chefs from the UK and Ireland who have signed the petition. You can find a full list of international chefs, that are part of Relais & Châteaux here.

Michael Caines, Lympstone Manor

Hrishikesh Desai, Gilpin Hotel & Lake House

Damien Bastiat, Ballyfin Demesne

Margaret Bowe, Marlfield house

Seamus Crotty, Sheen Falls Lodge

Arnaud Bignon, The Greenhouse

Raymond Blanc, Belmond Le Manoir aux Quat’Saisons

Jean-François Imbert, Midsummer House

Lisa Allen, Northcote

Kevin Brooke, Cliveden House

Simon Franks, Buckland Manor

Duncan Fraser, Greywalls Hotel

Nick Hanson, The Idle Rocks

Luke Matthews, Chewton Glen Hotel

Claire Randall, Lucknam Park

Paul Shanahan, Gidleigh Park

Andrew Thomason, Gravetye Manor

Steven Titman, Summer Lodge Country House Hotel


Image | Hospitality & Catering News

For more information on electric fishing, please visit the Chef’s Chart :