Advisory Group

Practical input from the catering sector is essential to make sure that work under the Good Catch umbrella is as relevant and useful as possible. To help achieve this we consult with an Advisory Group of key players whose first hand experience and advice helps to direct Good Catch activity.

Learn more about the valuable members of the Advisory Group team:

Tom Aikens
Iain Baillie
Caroline Bennett
Mike Berthet
CJ Jackson
Allegra McEvedy
Richard Ord
Dr Tom Pickerell
Geetie Singh
Peter Weeden
Laky Zervudachi

Tom Aikens

Tom Aikens has worked with some of the finest chefs in the world.  In April 2003, Tom Aikens Restaurant opened in Chelsea. The restaurant has earned numerous prestigious critical accolades, including a Michelin star in 2004 (and a ‘rising two-star’ status in January 2008).  Tom has published two books: Tom Aikens: Cooking and FISH. Tom’s second restaurant - Tom’s Kitchen - opened in November 2006 – an informal all day dining restaurant serving home-style simple brasserie cooking. Tom keeps fit and healthy by cycling and running marathons.  As a passionate fundraiser and supporter of good causes, Tom works closely with various charities and conservation groups.

Iain Baillie

Iain is senior course manager for professional cookery courses and has been at South Downs College for ten years.  Prior to joining South Downs, Iain worked at establishments including Inn on the Park, Longueville Manor, Gravetye Manor, Inverlochy Castle and The Castle Hotel in Taunton.

Iain is a committed supporter of the Good Catch Advisory Group and believes strongly that educating students on issues such as seafood sustainability and the environment are of paramount importance.

Caroline Bennett

Founder and Managing Director of Moshi Moshi, the UK’s first kaiten sushi bar, Caroline aims to represent contemporary Japan in the UK.  She is actively involved in marine conservation though work managed by World Wide Fund for Nature (WWF), on a fisheries project called ‘Invest in Fish’.  Moshi Moshi has been recognised for its work on marine conservation and received the Green Apple Award in 2006 and the RSPCA’s Innovation Award in 2007.  Through Caroline's work, with her own restaurant and the Pisces-RFR project, Caroline is both encouraging others to improve sustainability and also making this improvement more logistically possible by directly connecting restaurants with responsible fishermen.  Caroline was also lauded as a 2009 international Seafood Champion by SeaWeb’s Seafood Choices. 

Mike Berthet

Mike is Director of Fish & Seafood at M&J.  A qualified Chef who has over 25 years of experience in fish and seafood, Mike represents M&J on sustainability issues and ensures M&J’s passion and commitment to responsible sourcing is maintained. He is involved in Government and NGO initiatives and actively engages in a number of forums including the Fish Industry Forum, The Common Language Group and The Discard Action Group.  Mike represents foodservice at DEFRA sponsored meetings for debate and comments on issues such as illegal, unreported and unregulated fishing.  He also chairs, on behalf of the Scottish Marine Directorate, The Scallop Strategy Industry Review Committee.

CJ Jackson

A freelance food writer, teacher and mum, CJ is incredibly passionate about anything to do with fish and seafood. Early food and cooking memories include gathering food from the wild, dressing crabs, catching and cooking crayfish, cooking winkles and helping to gut and cook a 30lb wild salmon.  With a developed interest in food CJ went onto train as a cook at the Cordon Bleu School in London where she also worked for several years before travelling and working overseas. When she returned to London she taught at Leiths School of Food and Wine for nine years, eventually becoming Vice Principal.

Today - along with a few freelance commitments, she is proud to be the Director of Billingsgate Seafood Training School in London’s Docklands. Working amongst the merchants and busy life at Billingsgate market she works with a small team delivering courses to the general public, a programme for school children and potential fishmongers.

Allegra McEvedy

Chef, broadcaster and writer, Allegra’s philosophy is that that there are more ways for a chef to make a difference than by winning Michelin stars, and good food should be available to everybody.  Described by The Independent as “a caterer with a conscience”, Allegra was awarded an MBE in 2008 for services to the hospitality industry, specifically for the promotion of healthy eating and ethical sourcing in the UK.  She is a Patron of the Notting Hill Farmers’ Market and a spokesperson for The Fairtrade Foundation.

Allegra is the author of four books: The Good Cook; the groundbreaking LEON: Ingredients & Recipes; Economy Gastronomy, which accompanied her BBC series of 2009; and Colour Cookbook, which explores the significance of the colour of food we eat and how it is connected to the season we eat it in.  Allegra is a regular guest presenter on Radio 4’s Loose Ends and hosts The Guardian website’s “cookalong”, the internet’s first and only live, interactive cooking class. 

Richard Ord

As Managing Director of Colmans of South Shields, a family business established over 100 years, Richard has been involved in the Fish & Chip and Restaurant industry all of his life. Contributing to several trade magazines and as a consultant for Fish & Chip businesses around the UK Richard is on the frontline in Fish & Chip shop sustainability. Richard’s leadership was recognised in 2010 when Colman’s won the inaugural Good Catch Award for sustainability at the National Fish and Chip Awards.

Dr Tom Pickerell

Tom is the Director of the Shellfish Association of Great Britain (SAGB), the UK trade association for wild-caught and cultivated shellfish. Before taking on this role Tom was the Fisheries Policy Officer for WWF UK, and also worked in a variety of roles in the Fisheries Directorate of Defra. He spent 9 years in academia completing a degree in Marine Biology, a master’s degree in Analytical Biology and a PhD in the use of genetics in scallop aquaculture. Tom currently sits on the European Commission Advisory Committee on Fisheries and Aquaculture (ACFA) and is a trustee of Billingsgate Seafood Training School.

Geetie Singh MBE

Managing Director and founder of Duke of Cambridge organic pub, Geetie was recently awarded an MBE for services to the organic pub trade.  Geetie recognised early on that the environment and society can be balanced with consumption and soon set up a restaurant that thinks about its impact on the environment as well as serving fantastic food and drink.  The Duke is the first and only gastropub in the country to be accredited by the Soil Association. Geetie is a self confessed environmentalist as well as a restaurateur; she firmly believes businesses must act responsibly and be led by their values. Tens of awards later she is also now an advisor and member of many influential groups including the London Food Board.

Peter Weeden

Peter has been the Head Chef of Paternoster Chop House since its opening in 2004.  His philosophy is to buy the best quality, seasonal ingredients directly from farmers, foragers and fishers and cook simply to allow their natural flavours to shine.  Peter enjoys working with colleges, schools and communities to promote the use and consumption of sustainable fish.  For example the next generation are inspired to become responsible chefs and cooks via his demonstrations and support for work placements for schoolchildren through the Hackney based Inspire & Waltz (work & apprenticeships in London).  Peter is also part of the Clerkenwell & City Ordering Group (COG) trying to give smaller suppliers access to London buyers.

Laky Zervudachi

As newly appointed Director of Sustainability at Direct Seafoods, Laky is tasked with formulating and communicating the company line on all aspects of sustainability.  His comprehensive experience in sourcing seasonal fish for top London restaurants sees him offering guidance on how best to manage global fish stocks and ensure their future for generations to come.  Laky is a passionate and prominent figure not only as a buyer but as an opinion former.  He is highly regarded for his views on the sustainability of global fish stocks and, closer to home, the state of the UK fishing industry and local issues.