Custodians of Seafood

Across three generations, Red House Seafood has upheld the responsible sourcing, maintaining, and cooking of seafood. Every week, shipments of seafood harvested from the North Sea, Indian Ocean and the Oceania region arrive at its restaurants.

Today, its culinary team ensures that all its imported seafood is fully traceable, expertly cared for, and properly stewarded. This is achieved by importing directly from source and building relationships with vetted suppliers; that way, traceability is ensured and ecologically damaging practices like overfishing guarded against. It also means seafood is shipped in optimal conditions.

In addition, the kitchen team personally monitors the living conditions of all the species – water temperature, oxygen level, filtration, and micro-ecosystem. Instilling a sense of ownership in the team also leads to better husbandry, appreciation and respect for the produce – which in turn, ensures that diners are able to enjoy high-quality seafood dishes in their best flavours.