Member Article

South Shields seafood restaurant commits to sustainability in unique lobster initiative

A South Shields restaurant has become the first of its kind in the region to partner with a seafood centre and hatchery as part of a wider effort to drive sustainability.

Colmans Seafood Temple, famed for its coastal cuisine and traditional fish and chips, has teamed up with Northumberland Seafood Centre and Hatchery in a new ‘buy one set one free’ initiative.

The initiative, which was launched in January means that for every lobster bought in the restaurant, Colmans Seafood Temple will donate 50p back to the Northumberland Seafood Centre and Hatchery which enables them to release a young lobster back in to the wild.

The buy one set one free initiative is part of the restaurant’s ethos and commitment to provide sustainable, good quality seafood. Every effort is made to ensure ethical and sustainable practice, including turning waste oil in to biofuel.

Richard Ord, owner of Colmans Seafood Temple, said:“Colmans is incredibly proud to be the first restaurant in the North East to be involved in this kind of partnership with the Northumberland Seafood Centre and Hatchery.

“The commitment we have to sustainability is very important to us, from turning our waste oil in to biofuel, using solar panels, to only using fish that comes from well-managed, sustainable fishing grounds, and where available, has MSC certification. We want to help future generations coming in to our industry, and this partnership just adds to our commitment.”

Andrew Gooding, centre manager at Northumberland Seafood Centre and Hatchery in Amble, said: “Our partnership with Colmans Seafood Temple is a fantastic idea, which falls in line with the seafood centre and hatchery’s vision to support our coast, local fishermen and our seafood.

“This partnership sets a great example to others about the importance of sustainability, and I hope it encourages other seafood restaurants in the North East to consider making a bigger commitment to sustainability.”

The Northumberland Seafood Centre and Hatchery, often take in local in local berried hens (a female lobster carrying eggs) until they hatch, as in the first few weeks they are more vulnerable and likely to be eaten by other sea life. The hatchery keeps them in specialist tanks, until it becomes safe for them to return to the wild.

The original Colmans restaurant, based on Ocean Road, has been awarded many accolades for its commitment to sustainability, the highest three-star rating with the Sustainable Restaurant Association, and one of the highest ratings with fish2fork, where restaurants are scored for their effort and commitment to sustainability. This is something that the Seafood Temple’s owner, Richard Ord, hopes to continue.

Colmans Seafood Temple specialises in local seafood and coastal cuisine. The beach front location comprises a stylish restaurant with stunning coastal views, alongside a cocktail and oyster bar, and a fish and chip seafood takeaway.

More details about Colmans Seafood Temple can be found at: www.colmansseafoodtemple.co.uk

This was posted in Bdaily's Members' News section by Colmans Seafood Temple .