What does “sustainable seafood” actually mean and are we being misled about the fish on our plates?

This week on Food Rebels, AJ Sharp meets chef patron Ben Champkin from Catch at The Old Fish Market in Dorset. After training in some of the world’s top kitchens including L’Enclume, The Newt and three Michelin-starred Meadowood in California, Ben returned to the South West with a mission to champion truly sustainable British seafood.

From dayboat fish and dry-ageing sea bass to why we should be eating cuttlefish instead of imported squid, Ben lifts the lid on the realities of the UK fishing industry and the huge misconceptions around “local” seafood.

The pair discuss disappearing cod stocks, why lobster shouldn’t be eaten in winter, the surprising rise of octopus in British waters and how supermarkets and food culture may be holding back lesser-known sustainable species.

It’s a fascinating deep dive into provenance, food miles, restaurant ethics and the future of British fishing.