‘Better fisheries’ are fisheries that are more sustainable than those they replace on the menu and of higher quality.

Pisces-RFR assess both on simple five point scales. For the sustainability evaluation, we take account of the many initiatives that are out there to help, as well as scientific and other information. For the quality side, we encourage chefs and others to become involved in the blind tastings that we organise when evaluating potential and existing fisheries that we source from, so this is potentially a very enjoyable and interesting part of the work.

‘More local’ for the moment means looking for UK fisheries such as these that can substitute for those that are further afield. We will look for sourcing from the nearest fisheries to the restaurants, though for weather-related reasons one also needs a fair geographic spread of boats sourcing to a restaurant where continuity of supply is essential. On reason for sourcing locally is cutting down on food miles, but the means of delivery also has an important impact on this. So we will look at options like rail, but this goes against recent trends so will take longer to sort.