The Food Innovation team recently spent time with our fish supplier in Brixham, Devon. The visit included an evening view of the trawler boats coming in to the harbour and loading wagons full of fresh catch followed by a morning session to see how that catch is processed.
The team watched as an array of freshly caught produce arrived at goods in, where it was weighed and graded before moving in to the preparation room. The skillset of the fishmongers within the room was astounding as the produce was first hand processed, filleted within seconds and then packed for each order.
The visit also included a tour of the crab and lobster tanks where their attention to welfare and humane treatment was apparent. Our supplier’s commitment to Sustainable Humane Fishing aligns with our own Ethical Olive framework and supports safeguarding the seas for future generations.
“We are passionate about sourcing the best, freshest produce for our sites. The goal of this visit was to see how we can work in partnership with our supplier to incorporate a wider selection of sustainable fish and seafood into our menus. The team have taken away some great ideas which we look forward to delivering to our customers” says Director of Food, Jacqui Mee.
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