South Africa’s top chefs and restaurants, that are making the preparation and serving of delectable sustainable seafood dishes a priority, were honoured at the launch of the SASSI Seafood Circle sponsored by Pick n Pay.
Click here to see some pics from the event.
Janine Basson Manager of WWF-SASSI said, “WWF-SASSI is delighted to announce the launch of the SASSI Seafood Circle, presented by Pick n Pay.
“Building on the phenomenal success and traction of the “Green, Orange, Red” guide amongst the South African public, the SASSI Seafood Circle recognises and celebrates chefs who are actively championing sustainable seafood practices in their restaurants.”
In the search for South Africa’s top trailblazing chefs, an extensive assessment of 70 restaurants nationwide was done on their approach to implementing, supporting and promoting sustainable seafood practices.
The criteria on which the restaurants and chefs were assessed were:
– The restaurant’s seafood sustainability policy;
– The effectiveness of their communication of their seafood sustainability practices to their customers, employees and suppliers;
– Their level of engagement in communicating their seafood sustainability practices to a wider audience (e.g. via social media, TV appearances, etc.);
– The ‘Trailblazer factor’ i.e. those chefs and restaurants that are going the extra mile in promoting and supporting seafood sustainability.
45 restaurants were shortlisted as SASSI Seafood Circle candidates and this was whittled down to a shortlist of 12 restaurants.
The 12 WWF-SASSI Trailblazers are:
Brad Ball (Bistro 1682)
Vanessa Marx (Dear Me)
Jackie Cameron (Hartford House)
Henry Vigar (La Mouette)
Tanja Kruger (Makaron at Majeka House)
Bjorn Guido (The Millhouse Kitchen)
Rudi Liebenberg (The Mount Nelson)
Kevin Joseph (Oyster Box)
Chris Erasmus (Pierneef a la Motte)
Bertus Basson(Overture)
Marthinus Ferreira (DW Eleven-13)
Stefan Marais (Societi Bistro)