Mitch joins international chefs for sustainable seafood cookbook

Chef Mitch Tonks with Brixham harbour in the background

Brixham-based chef Mitch Tonks - Credit: Submitted

Brixham-based seafood restaurateur Mitch Tonks features in The Marine Stewardship Council’s first sustainable seafood cookbook.

Launched this week, The Blue Cookbook is a collaboration with ten chefs from across the world and is part of an initiative to encourage and inspire shoppers to commit to making the best environmental choice when buying seafood.

The digital collection includes recipes for Nordic mussels, Basque-style hake, lobster saffron risotto and steamed halibut with rice wine. 

Also contained within its pages is the environmental story behind the fish we eat, showing consumers how their actions can have a big ripple effect on ocean health.

Joining the project with Mitch, who runs the Rockfish chain of restaurants as well as The Seahorse in Dartmouth, are Dutch chef, author and entrepreneur Bart van Olphen; South African celebrity chef Siba Mtongana; Swedish chef and culinary director Frida Ronge; and executive chef Otto Goh from the Shangri-La Hotel Group in China.

Mitch, who has contributed a Basque-style hake recipe to the collection, said: “It’s a real honour to be asked to contribute to this book. There are so many people with common beliefs about sustainability and it’s nice to be among those people.”

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