Learn more about the Seafood at The Brudenell and the way we ensure the very best fish is served from the most sustainable stocks
The environmental impacts associated with catching and farming fish commercially affect the health of our oceans, fisheries, communities and economies around the world. Sourcing seasonal fish means the fish are abundant and good quality. It's the way to sustain healthy fish stocks.
We are passionate about sourcing the very best local ingredients for our guests but we also want to ensure we do this in a sustainable way to ensure sea stocks are maintained for generations to come. We work closely with our supplier to avoid buying fish during their spawning season, allowing species to breed and replenish their populations.
To meet the high numbers of seafood that we serve at the majority of our fish is sourced through Direct Seafoods in Colchester
, one of the largest fish suppliers in the UK. Their main aim is to ensure quality and well managed fish stocks in the UK & foreign seas. Direct Seafood work with local fishermen and purchase and prepare the fish on behalf of the Brudenell hotel.
They source all the fish responsibly and passionately believe in promoting the most sustainable products available. They work closely the local fishermen and have links with organisations such as the Marine Stewardship Council (MSC) to develop and market sustainable alternatives. They only transport fish across the country if it cannot be sourced locally, reducing food miles and our carbon footprint. Shellfish
Often when a species is sourced from the sea the species is frozen instantly to ensure a longer shelf life to meet the demand.
Freezing shellfish on the boat as soon as they are caught allows the fishermen to ensure stocks are not depleted behind breeding levels, and allowing them to sell the fish longer for the freedom to enjoy species regardless of the seasons. (Modern freezing techniques maintain consistent product quality and may even provide a better quality than unfrozen fish in some cases).
Shellfish such as prawns are ordered frozen—even the best restaurants in the world often use frozen product. This is because trawlers stay out at sea for long periods of time, until they have caught their quotas or filled their holds, and they immediately freeze their catch so it won’t spoil.
It makes it unlikely that you will buy fresh wild prawns. Rather, any unfrozen wild prawns that you buy will already have been defrosted, which means you should not freeze them again. My advice is that if you aren’t going to eat the prawns straight away, buy them frozen and then defrost them yourself—you will end up with a much fresher product.
Did you ever wonder where the real flavor of a shellfish is hidden? It is in the head and shell and blossoms during cooking. If you’ve ever eaten our shellfish bisque you will have experienced the flavour potential of crustacean shells.
Our classic fruit de Mer currently features a wide range of sustainably sourced shellfish such as King Crab claws from the N.E Atlantic, Prawns from Pinney’s of Orford, Aldeburgh Crab and Harwich Lobster.
We keep update with overall seafood market updates and as the weather forecast still looks good there is lots of day boat activity which means a continued quality summer fishing season with high stocks of sardines, mackerel, bream and tuna.
Mussels, clams and lobsters struggle with the warmer weather in the south so sourcing from Scotland offers a better quality.
For August Wild Black bream is very scares and therefore gilthead bream offers great value and quality. Hake is currently in good availability and value in the South West. Cornish Sardines are also great quality and value. If you spot any Chilean sourced swordfish there have been great reviews in the market.