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the catch | The Jetty Restaurant | Sustainable fishing the catch | The Jetty Restaurant | Sustainable fishing the catch | The Jetty Restaurant | Sustainable fishing

'the catch'

Inside our unique waterside restaurant, Alex Aitken, who held a michelin star in the New Forest for over 15 years, heads up the team with a very simple philosophy – keep it fresh, seasonal and bursting with local flavour; as a result our menus are spontaneous, local and, most importantly, sustainable.

The produce and ingredients are literally on our doorstep – from locally caught fish, crab and lobster to exploring farmers markets and foraging in the New Forest; we select the finest seasonal local ingredients and flavours. A trawlerman in his past life, Alex has a great relationship with the local Mudeford Quay fisherman and is a huge advocate of sustainable fishing.

As members of the MMO (Marine Management Organisation) we ensure that all of the local fishermen that we buy off are sustainable and operating within the parameters that they should. We don’t just buy the prime fish either – we buy all fish that our local fishermen catch, pollack, silver mullet, flounder. By buying locally, we are helping the community to sustain a healthy lifestyle and encouraging a community chain, with 90% of our produce within a 40 mile radius, we’re not abusing the transport system – we also encourage all of our guests and staff to walk, cycle or travel by bus.

These are just some of our local suppliers:

  • Seafresh
  • Mark Stephenson (Lobster & Crab)
  • Jamie Russell (Mackerel fisherman)
  • Sopley Farm
  • Coast Seafood
  • Medowbrook Produce
  • Beaulieu Organics
  • Ferndean Farm
  • Sunnyfield Organics
  • Dan’s Farm Shop
  • Portland Shellfish
  • Purbeck Ice Cream
  • Denhay Farm Cheddar
  • Lyburn Farm Cheese
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