Sauce loves… World Oceans Day with Relais & Châteaux

Longueville Fisherman

To celebrate UN-recognised World Oceans Day tomorrow, over 90 Relais & Châteaux properties will be passionately taking part in this initiative to raise awareness about the importance of our seas and the threats they face. In partnership with environmental organisation Ethic Ocean and in accordance with their global product guide, these hotels and restaurants will be offering special sustainable seafood menus to mark World Oceans Day, 8th June. As well as being seriously delicious, these menus demonstrate Relais & Châteaux’s shared commitment to protecting the biodiversity of our oceans, supporting artisanal fishing, contributing to local economic development and offering healthy and sustainable dishes.

World Oceans Day is celebrated each year in June, and the day is marked in a variety of ways including launching new campaigns and initiatives, aquatic and beach clean-ups, educational and conservation action programs and sustainable seafood events. This perfectly aligns with Relais & Châteaux’s commitment to the environment and encouraging eco-conscious consumption. This will be the third year in a row that the association has participated in World Oceans Day, with the Relais & Châteaux chefs playing a key role in setting trends within the industry which helps to create real change. Earlier this year, the same group of Relais & Châteaux signed a petition that successfully saw the EU ban electric fishing in January.

Longueville Fisherman

Relais & Châteaux properties around the world are sharing their love of seafood and commitment to environmental issues with some fantastic menus available exclusively to try during World Oceans Day. Longueville Manor in Jersey will be serving delicious scallops freshly and sustainably hand-caught by local Jersey fisherman, served with new season asparagus and globe artichoke, cooked to perfection by Executive Head Chef Andrew Baird. Andrew is a qualified PADI diver himself and actively works together with the island’s fishermen to source ingredients for the hotel’s quality seafood dishes.


Chef Wilson Alpala of Zazu Restaurant in Ecuador will be creating a seven-course tasting menu for World Oceans Day that showcases the best of the region’s indigenous clams, oysters and prawns, sustainably sourced all along Ecuador’s coast as well as the Galápagos Islands. Guests will be transported to a different part of the country as they enjoy each course, with the help of an illustrated map on the menu. Over in Sri Lanka, Wild Coast Tented Lodge will be sourcing seafood from the southern coast of Sri Lanka, beautifully served up by Chef Nandana Jayasekara. Their lobster will be picked by hand from the Kirinda Sea and red mullet will be line caught and bigger than 5kg from the Gall Sea, ensuring that the fish had ample time to reproduce before harvest.

Additional UK and Irish properties who have had their menus approved by Ethic Ocean ahead of World Oceans Day include Lympstone Manor, Chewton Glen, Gilpin, Idle Rocks, Summer Lodge, Mallory Court, Glenapp Castle and Cliveden.


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