For the week ending Friday 28 March, Dave and I have not been out and about as much. If you read my bio at the bottom of my blog posts you will see that I am passionate about regional, sustainable and seasonal produce. So, when I was invited to attend the SASSI Seafood Circle awards I went knowing this would be all about the sustainability of our natural resources. What I did not know is that my favourite chef was going to receive an award.
The collage above is me cooking with Greg at the Le Kap Lifestyle event last year.
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.
The eight deserving WWF-SASSI Trailblazers are:
- Ryan Shell (Haute Cabriere Restaurant, Franschhoek)
- Christiaan Campbell (Delaire Graff Estate Restaurant, Stellenbosch)
- Kobus van der Merwe (Oep ve Koep Kitchen, Paternoster)
- Leigh Trout (Birds, Cape Town)
- Christo Pretorius (Twelve Apostles Hotel, Cape Town)
- Gregory Czarnecki (The Restaurant at Waterkloof, Somerset West)
- Geoffrey Murray (Conrad Pezula Resort, Knysna)
- Franck Dangereux (The Food Barn, Noordhoek)
Disclosure: Dave and I were invited to attend this event. My invitation was not based on me posting about the evening. This post is in line with my blogging policy.
What I blogged: