Influential chefs and culinary trend-setters are pivotal in shaping public sentiment and transforming demands for particular produce and ways of sourcing. Likewise, chefs are increasingly influenced by consumer demands to showcase hyper-local, traceable and artisanal produce and to source ethically.
A Restaurant-Supported Fishery has been the focal point of the successful launch of Fish With A Story. Since 2018, over 80 tonnes from more that 6000 orders of 58 different species/products spread across 275 fine-dining establishments registered with the programme has resulted in the flow of over R6 million directly into local fishing communities.
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‘WE ARE RECEIVING THE BEST FISH AND GIVING BACK AT THE SAME TIME. I LIKE HOW FISH WITH A STORY HAS PUSHED ME TO PLAY AROUND WITH UNDER-UTILISED SPECIES AND DIFFERENT PREPARATIONS. I PAY MORE ATTENTION TO SEASONALITY NOW AND AM REALISING MY RESPONSIBILITY… THAT AS A CHEF, I CAN MAKE A DIFFERENCE.’
Through Fish With A Story, chefs are increasingly recognising their role in ocean stewardship and the relevance of seafood provenance. Participating chefs have embraced the opportunity to work with a diversity of local, seasonal species instead of relying on imported or industrial seafood. These chefs are now working directly with the fishermen and -women supplying their restaurants. They are celebrating small-scale fishers’ harvests by tailoring their dishes to reflect a basket of species and previously under-valued fish, emphasising 'eating with the ecosystem' and utilisation of the whole fish from head to tail.
Use the interactive map below to discover which restaurants recently ordered Fish With A Story
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