Provenance and the welfare of the produce we work with is as important to us as its flavour, and when seafood isn’t sourced responsibly, the impact is far-reaching: overfishing and harmful practices threaten delicate marine life, damage ocean habitats and endanger the survival of species.
That’s why we work with a trusted supplier, whose knowledge and commitment to ethical practices help us bring the very best of the British coastline to our kitchens.
Based at Brixham Fish Market on the south Devon coast – one of the busiest and most diverse fishing ports in the UK, Kingfisher has been a supplier to Daylesford for more than 18 years. Our relationship with them has grown into a partnership: their team works closely with us to highlight what is truly in season and which species are best suited to our dishes at any given time.
‘They have always been so informative,’ explains Alan Gleeson, Executive Head Chef at The Fox. ‘I remember the first time they put grey mullet in front of us. It wasn’t a fish I’d ever thought to serve as it isn’t considered a prime fish. But it cooked beautifully, almost like sea bass, with a lovely crisp skin – it was a real winner. That sort of knowledge, bringing something unexpected to the table, is what makes working with Kingfisher so valuable.’
Beyond their expertise, Kingfisher is distinguished by the rigour of their sustainability standards. At Brixham, boats land their daily catch under strict quotas that protect fish stocks and safeguard the future of the seas. Kingfisher is committed to ensuring high standards of welfare are met by the fisheries they work with, pause supply during breeding seasons, and adapt swiftly to changing conditions in British waters. Like us, they are committed to avoiding species on endangered or at-risk lists, as guided by the MSC, and we work with them to prioritise abundant, responsibly managed fish that still deliver on flavour and quality. Whiting is a recent example.
‘Traditionally, fish and chips would be served as haddock or cod,’ says Alan. ‘But we’ve been working with whiting and it’s been a revelation. It has a firmer flesh, cooks beautifully and has been popular with guests. For us it’s been a really positive step towards alleviating the pressure on cod and haddock stocks.’
Whiting is also a reminder that sustainability is not only about protecting the rarest species but also about shifting consumer habits towards underused, plentiful fish. By working with Kingfisher, we can offer our guests these thoughtful alternatives, backed by insight and care.
Sustainability is never static. Shifts in climate and ecosystems are constantly reshaping the landscape. One striking example is the recent return of bluefin tuna to UK waters for the first time in decades – a development that is both exciting and challenging. Kingfisher are at the forefront of managing such changes, working within evolving quotas and helping chefs navigate new opportunities responsibly. With Kingfisher, we are proud to showcase the best of the British coast in a way that respects the environment, supports fishing communities and gives our guests delicious food they can truly trust.
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