New Trawler Trash restaurant serves lesser known seafood

By serving seafood that is less well known, such as coley and gurnard, the restaurant is focusing on fish that is often disregarded in favour of traditional catches.

The restaurant, which opened this month, sources its fish from small British suppliers daily and revolves around a seasonally changing menu to reduce food waste. The menu itself has been designed around the trash typically associated with trawler men.

Consumers are becoming increasingly aware of the part that businesses have to play in the environment. According to Mintel, 94% of consumers in Brazil believe that brands should take responsibility for their environmental impact and 75% of Chinese consumers say a brand’s support for a good cause will influence their buying choices.