– The only restaurant group in the UK –
Andrei Lussmann, founder and MD of Lussmanns Fish & Grill Restaurants is pleased to announce that from April 2019 his fish menu will be 100% Marine Stewardship Council (MSC) certified.
Lussmanns are founding members of the Sustainable Restaurant Association and winner of the Food Made Good Awards 2018, ‘Source Fish Responsibly’ and can now add the only restaurant group currently in the UK to be completely MSC-friendly.
Andrei comments, ‘it has always been a personal mission to have a 100% MSC fish menu by 2019. I’ve been edging ever closer with each year being 90% in 2018 with the remaining being Marine Conservation Society considered, I’m delighted that we can now offer this to our customers and spreading the sustainable word the Lussmanns way’.
The menu will include nine dishes in total including the first MSC monkfish and ling in the foodservice sector. Others to feature include Plaice, Manx Kipper, Cod Cheeks and Hake.
Loren Hiller, the Commercial Officer UK and Ireland said, ‘ From the BBC’s Blue Planet, to sustainable fish and chip suppers there is a clear interest, in our small island, in protecting the seas. Lussmanns have worked tirelessly to ensure they are a market leader in sustainable fish and seafood and as a result, are leaders in the industry by being the first restaurant group to have 100% MSC menu, with all dishes being certified sustainable. By using the ‘blue tick’ ecolabel on all of their dishes, they’re ensuring everybody can play a part in securing a healthy future for our oceans. Congratulations to the team at Lussmanns.”
Lussmanns has evolved into a successful, independent collection of five local-driven restaurants (St Albans, Harpenden, Hertford, Tring and Hitchin) with a focus on making ethical and sustainable dining accessible to all – without the pomp and preach.
From the vision of Managing Director Andrei Lussmann, both leading the team and lending a name, Lussmanns Fish & Grill still works to the same original cornerstones it was founded on – that it’s absolutely possible to be both ethical and profitable whilst continuing to adapt and evolve in an ever-changing hospitality industry.
