News
Larger restaurant chains assessed for Seafood Sustainability

Joint study finds some firms with unsustainable choices on the menu
More than half the UK’s large restaurant chains are using seafood from overfished areas of the sea or fail to be transparent about the origins of their fish and shellfish, an assessment by Fish2fork and the Marine Conservation Society (MCS) suggests.
Sea bass, whitebait, cod and king prawns are among the types of seafood used by the restaurants which come from fisheries rated “avoid” by the Marine Conservation Society or for which the source is unclear.
The findings were made by Fish2fork, the online restaurant guide, in a joint project with MCS to assess a dozen of the biggest restaurant chains serving at least four species of seafood.
The chains boast a total of more than 1,800 branches between them and serve thousands of tonnes of seafood each year.
Seven of the chains failed to reach the basic level of sustainability on seafood that Fish2fork and MCS believe to be the minimum standard.
Yo! Sushi and Pret A Manger were found to be the most sustainable chains and followed highly responsible approaches to buying seafood. Yo! Sushi, which serves more species of seafood than any of the other chains assessed, was given a Fish2fork 4 blue fish rating while Pret achieved an excellent 4.5 blue fish. Under the Fish2fork rating system, 4 and 4.5 blue fish are the highest ratings yet achieved, out of a maximum of 5.
Table Table also impressed and earnt a 2.5 blue fish rating. A spokeswoman for the restaurant chain said: “Table Table is delighted to be recognised for its sustainable sourcing credentials as we are committed to continuing to give preference to wild caught fish and seafood, certified to the Marine Stewardship Council (MSC) chain of custody and line and pole standards. In working with Fish2Fork, we hope that more consumers have a greater understanding of the role they play in choosing sustainably caught fish.”
Hungry Horse also achieved a 2.5 blue fish rating while Zizzi, with 1 blue fish, was also found to exceed minimum expectations.
Sam Fanshawe, Marine Conservation Society Chief Executive said: “Working with Fish2fork, MCS aims to make the UK the first sustainable seafood nation in the world. MCS advice on seafood sustainability has already influenced major supermarkets to adopt sustainable sourcing policies and the restaurant sector needs to follow suit. We’re very encouraged that major high street chains like Pret A Manger and Yo! Sushi are leading the way, demonstrating that sustainable seafood is good for business as well as the environment.”
Tim Glover, co-founder and managing director of Fish2fork, said: “Some restaurant chains are making every effort to ensure the seafood they put on their menus is caught sustainably or farmed responsibly.
“But we believe the sector as a whole should be putting much more effort into sourcing practices and the information given to customers. Diners want to eat with a clear conscience, to know that their menu choices are not further damaging our hard-pressed seas.
“To do so, they need clear assurances from restaurants that the fish and shellfish offered to them come from a well-managed fishery or farm. Our assessments show that too many restaurants are either serving seafood we believe should be kept off the menu, or are giving so little information on menus and websites that customers can have little clue to the origins.”
Mr Glover added: “We congratulate the restaurant chains which have earned blue Fish2fork ratings. They have shown an awareness of the issues of marine sustainability and a willingness to source responsibly and inform customers – this can only be good for the marine environment.”
The biggest issue identified by the Fish2fork and MCS project was lack of transparency on the sources of the seafood being served. Two-thirds of the restaurants – eight out of 12 – served at least one species of seafood that could have come from an overfished fishery. Only half of the restaurant chains were willing to provide full answers to questions by Fish2fork about the sources of their seafood. This lack of transparency makes it impossible for the public to be sure the seafood being served is from sustainably managed fisheries.
Bella Italia, Ask, Harvester, Wagamama, Café Rouge, Chiquito, and Frankie & Benny’s were given Fish2fork red fish ratings. The lowest was Bella Italia with 1.5 red fish. The lowest possible rating is 5 red fish. While it is disappointing that any chain restaurants have merited a red fish award, there were indications that none of the seven that were given red fish ratings would need to introduce enormous changes to earn a blue fish award.
The joint project between Fish2fork and MCS was conducted during a successful trial period of co-operation between the two organisations. Fish2fork and MCS are now working towards a full merger. Together, Fish2fork and MCS are working to ensure that all seafood eaten or traded in the UK is caught or produced sustainably. Individually they have challenged different sections of the supply chain whereas working together they will be able to influence all of it – from boat to plate.
Mr Glover said: “This merger is good for Fish2fork, good for MCS and, more importantly, good for the marine environment. We will be able to cover the entire supply chain, making us greater than the sum of our parts. Together, we hope to bring about changes with the overarching aim of ensuring all our seafood comes from sustainable sources, which will help preserve fish stocks long into the future.”
Mrs Fanshawe added: “Seafood is increasingly popular, but our fish stocks are under increasing pressure. By joining forces with Fish2fork, we aim to ensure that whether you’re in the supermarket, at a restaurant, or ordering a takeaway, UK customers and diners have the information about where to go and what to buy to protect our fish for the future.”
The ratings:
Blue rated:
Pret a Manger 4.5 blue
Yo! Sushi 4 blue
Hungry Horse 2.5 blue
Table Table 2.5 blue
Zizzi 1 blue
Red rated:
Café Rouge 0.5 red
Harvester 0.5 red
Wagamama 0.5 red
Ask 1 red
Chiquito 1 red
Frankie & Benny’s 1 red
Bella Italia 1.5 red
News
PADI Launches World’s First Scuba Technician Distinctive Specialty Course with Octo Diver

Octo Diver, in collaboration with PADI, have introduced the first-ever PADI Scuba Technician Distinctive Specialty Course, designed to raise the standard of dive equipment knowledge and safety in the scuba diving industry.
This 7-day hands-on course is open to all certified divers, dive professionals, and dive centre/resort staff, and focuses on vital life-support equipment servicing.
The course modules include:
Scuba Regulator Servicing (Diaphragm & Piston types)
2nd Stage Servicing (Balanced & Unbalanced)
K-Valve Cylinder Valve Maintenance
Scuba Cylinder Visual Inspection
Power Inflator Servicing
Oxygen Cleaning for Scuba Equipment
Scuba Compressor Service & Maintenance
Standard Service & Repair Reporting
It is developed by Octo Diver’s professional team, led by a certified PADI Scuba Technician Instructor with a background in mechanical and aerospace engineering and over 15 years of experience in the diving industry.
This professional-level course can be conducted at Octo Diver’s classroom in Kuala Terengganu, Malaysia, or hosted at dive centers worldwide. Hosting dive centers receive exclusive benefits, including high commission, special course rates, and free seats.
Upon completion, students will receive certification from PADI along with official technician credentials.
Octo Diver is currently looking for dive centers and resorts globally to host this course. Let’s work together to make diving safer and more professional — Be a Certified PADI Scuba Technician.
For more information, visit www.Scuba-Technician.com
Blogs
Nabucco’s Spice Island Resort – A Hidden Gem in the Northern Moluccas

Far from the usual tourist trails, on a small island in the Northern Moluccas, lies a place of extraordinary beauty: Nabucco’s Spice Island Resort. Nestled between dense tropical jungle and a powdery white sand beach, the resort offers a peaceful escape immersed in nature at its purest. With panoramic views of the turquoise sea and direct access to some of Indonesia’s most untouched reefs, it’s a dream come true for those seeking tranquility above and adventure below the surface.
The resort features just 16 spacious beachfront bungalows, each only steps from the ocean. At its heart is a beautifully designed open-air restaurant, built entirely from natural materials, where guests can enjoy a diverse selection of Indonesian and international cuisine.
But what truly sets Nabucco’s Spice Island Resort apart is the underwater world that surrounds it. The reefs of the Northern Moluccas are among the most pristine and biodiverse in all of Indonesia – and remarkably, they remain largely untouched. Thanks to the remote location, dive boats are often the only ones around, giving divers the rare privilege of exploring vibrant coral gardens, dramatic walls, and colorful drop-offs in complete solitude.
Marine life here is nothing short of spectacular. Blacktip reef sharks are spotted on nearly every dive, while nutrient-rich walls attract sea turtles, schools of jacks, and bumphead parrotfish. For macro enthusiasts, the area is a treasure trove of rare and photogenic species, including pygmy seahorses, ghost pipefish, nudibranchs, frogfish, leaf scorpionfish, and several types of octopus and shrimp.
One of the region’s most extraordinary highlights is the Halmahera Walking Shark, a rare species endemic to this part of Indonesia. First described by scientists only in recent years, this small shark is unlike anything else in the ocean. Rather than swimming, it uses its muscular pectoral and pelvic fins to “walk” along the seabed. These elusive yet fascinating creatures are most often encountered on night dives – and witnessing one in the wild is a truly unforgettable experience.
The reefscapes surrounding Spice Island Resort are equally impressive. Flourishing hard coral formations spread across the seabed, interspersed with vivid sponges, large sea fans, and colorful soft corals. The biodiversity is astonishing, and the visual spectacle underwater is a dream for photographers. Most importantly, the reefs here are healthy—a rare treasure in today’s marine environment. With minimal tourism and careful management, the ecosystem remains intact, vibrant, and teeming with life.
Nabucco’s Spice Island Resort is more than just a dive destination – it’s a retreat for those seeking peace and a haven for underwater explorers looking to experience the authentic magic of Indonesia’s last true frontier.
Book your next diving adventure at Nabucco’s Spice Island Resort with Extra Divers!
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