Le Manoir aux Quat’ Saisons, the 15th Century hotel and restaurant in Oxfordshire, England, has been accepted by the Marine Stewardship Council to carry certified sustainable seafood. Le Manoir is run by chef patron Raymond Blanc OBE and is the only Michelin-starred restaurant to have achieved MSC traceability certification. This enables the restaurant to menu Dover sole and mackerel served at the hotel using the MSC logo.
Fish carrying the MSC eco-label can be traced back to the independently certified fishery. By achieving this standard for traceability, Le Manoir aux Quat’ Saisons joins the growing number of organizations that believe in being transparent in its dealings with producers and consumers — from delivery, to storage, cooking and serving.
The certification is hugely important to Blanc, who is passionate about ethical sourcing of ingredients as well as traceability. The menus at Le Manoir aux Quat’ Saisons are designed around sustainability, wherever possible.
“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,” said Rupert Howes, the London-based nonprofit’s CEO.
“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,” said Blanc.
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