Le Manoir aux Quat’ Saisons receives MSC certification

07 May 2009

Le Manoir aux Quat’ Saisons, the 15th Century hotel and restaurant in Oxfordshire run by chef patron Raymond Blanc OBE is the only Michelin starred restaurant to have achieved Marine Stewardship Council (MSC) certification on two of the fish varieties served in his restaurant. This means that dishes serving Dover Sole and Mackerel at Le Manoir aux Quat’ Saisons will now carry the MSC logo.

Fish carrying the MSC eco label can be traced back to the independently certified fishery that caught them. This means that the fishery has been through the world’s most highly regarded assessment process, which uses the most up to date scientific methods and best independent experts available to assess them and is therefore a standard bearer for traceability.

The MSC’s fishery certification programme recognises and rewards sustainable fishing by creating market demand for MSC eco-labelled seafood, encouraging people to look for the MSC logo on seafood in shops and restaurants.  By achieving this standard for traceability, Le Manoir aux Quat’ Saisons joins the growing throngs of organisations 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 Raymond Blanc who has always been passionate about ethical sourcing of ingredients as well as traceability.  The menus at Le Manoir aux Quat’ Saisons are designed around sustainability, wherever possible.

What the MSC says

Rupert Howes, Chief Executive of the MSC commented:  “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.  Chef’s 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.”

Raymond Blanc commented: “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.”

Further information

For information and reservations, contact Le Manoir aux Quat’Saisons on telephone 01844 278881 or visit the website www.manoir.com