Raymond Blanc and Tom Aikens will be joining forces with Greenpeace to urge chefs to use sustainable seafood in their menus with the launch of a new campaign at the end of January.
The campaign will launch at Old Billingsgate Fish Market in London on 30 January. All the guests will be asked to sign up to a pledge to stop using or promoting unsustainable fish species in meals.
Blanc said: "Protecting the diversity of fish in our seas is at least as important as looking after our plants and land-animals. Those of us who are passionate about cooking and serving seafood will be equally passionate about using only sustainable species, as the fish we cook and eat now will determine what we are able to use and consume in the future."
Sarah Shoraka, a campaigner at Greenpeace, added: "No-one wants to see some of our fishy favourites disappear from dinner plates. But, unless we only use seafood that has been caught in a sustainable manner, then this is a situation we could see very soon.
"Chefs and food writers are vital in the battle to save the world's oceans from becoming barren wildernesses, so we're very much looking forward to getting as many as possible on board."
By Daniel Thomas
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