Relais & Châteaux pledges against electric fishing in Europe
Vote to take place at the European Parliament tomorrow, 16th January 2018
15th January 2018, London / Since presenting the Relais & Châteaux ‘Vision’ at UNESCO in 2014, the association has been committed to defending the rights of culinary diversity. One of the missions for Relais & Châteaux is to protect the world’s biodiversity and the preservation of fishing resources campaigning alongside NGOs and international organizations.
On this occasion, Relais & Châteaux’s chefs have partnered with Bloom Association to mobilise against electric fishing in Europe by signing a petition that was presented to the European Parliament. Speaking about the cause Olivier Roellinger, Vice-President of Relais & Châteaux, said “Relais & Châteaux chefs are committed to safeguarding humanity’s largest pantry: the sea.”
Chefs are an essential part in the fight to preserve fishing resources and Relais & Châteaux’s chefs aim to do this on a daily basis, with a particular emphasis on environmentally friendly fishing techniques. Christopher Coutanceau, chef of the Restaurant Christopher Coutanceau in La Rochelle, France, is the spokesperson for Relais & Châteaux on sustainable fishing taking part in the initial debates organized by Bloom Association, bringing together fishermen, scientists and business leaders. A plenary vote on changing the law will take place on January 16th, 2018.
Below is a list of Relais & Châteaux chefs from the UK and Ireland who have signed the petition. You can find a full list of international chefs, that are part of Relais & Châteaux here.
United Kingdom
Michael Caines, Lympstone Manor
Hrishikesh Desai, Gilpin Hotel & Lake House
Damien Bastiat, Ballyfin Demesne
Margaret Bowe, Marlfield house
Seamus Crotty, Sheen Falls Lodge
Arnaud Bignon, The Greenhouse
Raymond Blanc, Belmond Le Manoir aux Quat’Saisons
Jean-François Imbert, Midsummer House
Lisa Allen, Northcote
Kevin Brooke, Cliveden House
Simon Franks, Buckland Manor
Duncan Fraser, Greywalls Hotel
Nick Hanson, The Idle Rocks
Luke Matthews, Chewton Glen Hotel
Claire Randall, Lucknam Park
Paul Shanahan, Gidleigh Park
Andrew Thomason, Gravetye Manor
Steven Titman, Summer Lodge Country House Hotel
For more information on electric fishing, please visit the Chef’s Chart : https://framaforms.org/charte-des-chefs-de-cuisine-contre-la-peche-electrique-chefs-statement-against-electric-fishing
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About Relais & Châteaux
Created in 1954, Relais & Châteaux is an association of more than 560 hotels and exceptional restaurants, run by independent men and women, all driven by the passion for their profession and attached to the authenticity of the relationships they establish with clients.
Present on five continents, from the vineyards of the Napa Valley to Provence, through the beaches of the Indian Ocean, Relais & Châteaux invites everyone to discover a lifestyle engrained in the culture of a place, and to share a unique human story.
The members of Relais & Châteaux have the deep desire to protect, support and value the richness and diversity of the cuisine and hospitable cultures of the planet. They carried this ambition, like that of the preservation of local heritage and the environment, through a Manifesto, in November 2014 at UNESCO.
www.relaischateaux.com