Scots chef urges consumers to dive into the unknown world of seafood
Following the European Parliament’s decision to reform its Common Fisheries Policy, chef Roy Brett, of Ondine in Edinburgh, explains why he thinks it’s time for consumers to try something new.
Following the European Parliament’s decision to reform its Common Fisheries Policy, chef Roy Brett, of Ondine in Edinburgh, explains why he thinks it’s time for consumers to try something new.
Roy Brett says the European Parliament reform should lead to recovery of fish stocks and an increase in value and jobs for the Scottish fishing industry
It’s hard to keep track of which fish we’re supposed to be eating these days. Even as a chef who cares about fish stocks I find it hard to keep up with confusing changes in guidance.
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