Le Manoir aux Quat’ Saisons, the 15th Century hotel and restaurant in Oxfordshire, UK, run by chef patron Raymond Blanc OBE is the only Michelin starred restaurant to have achieved Marine Stewardship Council (MSC) traceability certification on two of the fish varieties served in his restaurant. This means that dishes serving Dover sole and mackerel at Le Manoir aux Quat’ Saisons will now carry the MSC logo.
The certification is hugely important to Raymond Blanc who has always been passionate about ethical sourcing of ingredients as well as traceability. The menus at Le Manoir aux Quat' Saisons are designed around sustainability, wherever possible.
Rupert Howes, Chief Executive of the MSC commented: “I am delighted that Raymond Blanc and Le Manoir aux Quat' Saisons have achieved MSC certification – the first 2 star Michelin restaurant to have done so. Chefs can play a huge and important role in raising awareness of seafood sustainability issues and Raymond and his team at Le Manoir aux Quat' Saisons have taken a leadership position by offering their customers sustainable seafood choices. We look forward to working with Raymond Blanc in the coming years.”
Raymond Blanc commented: “I passionately believe that it is up to each of us, be it consumer or chef, to make a responsible choice. By supporting MSC, I am ensuring that as a chef, I am helping to ensure that fish stocks will be replenished for generations to come. I also hope that many more chefs will join this worthy cause.”
