Le Manoir aux Quat Saisons: Using the MSC ecolabel

Gary Jones, Head Chef at UK restaurant Le Manoir aux Quat Saisons talks about the benefits that getting certified and using the MSC ecolabel can bring to restaurants.

About Le Manoir aux Quat Saisons

In 2009, Raymond Blanc's Le Manoir aux Quat Saisons, became the first michelin-starred restaurant to achieve MSC certification and use the MSC ecolabel on menus. In this video, Head Chef Gary Jones describes the benefits that using the MSC ecolabel can bring to restaurants.

Filmed at the Hotelympia foodservice exhibition in London, March 2010.

Take action - Support sustainable seafood

Be part of a global effort to safeguard seafood for the future:

•   Buy certified sustainable seafood - Find shops and restaurants selling MSC-labelled seafood in your country
•   Restaurants - Find out more about the benefits of using the MSC ecolabel and how you can get certified.