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Opened just under 12 months ago in the centre of Southsea in Portsmouth, The Fisherman’s Kitchen has carved a niche for itself, not only because of the food it serves - traditional fish and chips alongside locally sourced seafood, salads and grilled fish - but also the way it operates.

Wanting to be a responsible business, owner Gary Moreton-Jones has looked for ways he can limit the outlet’s impact on the environment, sourcing recyclable food packaging, buying oil in refillable plastic oil drums and also serving Coastal Spring Water in glass bottles. Gary comments: “It’s important for us to limit our impact on the environment so the glass water bottles are great for doing that as we just send them for recycling afterwards. It’s a really good match to put into the shop, we’ve gone for an upmarket look in the restaurant, so the glass bottles fit well with that.”

By stocking Coastal Spring Water, Gary also has the added peace of mind that for every bottle he buys, 1p is donated to the Royal National Lifeboat Institution (RNLI). Gary adds: “Again, it’s a really great fit for a fish and chip shop. The lifeboat volunteers often risk their lives to help our fishermen, so it’s great to be able to give back and support the charity in a very simple way.”

As the business gears up for the summer, Gary is looking forward to adding new grilled fish and salads to the menu, both of which pair perfectly with Coastal Spring. Gary adds: “My business partner and I are quite health conscious, so we try and promote healthy eating on the menu by pushing the grilled fish and salads and recommending water to go with the meal. We’ve just sourced an Indonesian spiced whole roasted crab, so spicy things like that the water goes really well with too.”
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