News & Updates
From the high seas to your plate: the story behind our scampi
20th October 2026
Understanding where our food comes from is an important part of Marston’s commitment to becoming a more sustainable business and making the right choices for our guests.
As part of this commitment, this month Sophie Edwards and Ruth Pheysey from Marston’s Technical Team joined seafood supplier Whitby Seafoods aboard fishing trawler MFV Fidelity, to gain first-hand insight into the practices, challenges and innovations shaping the future of the UK Nephrops (scampi) fishery.
Operated by father-and-son fishermen Stuart and Adam Handyside, the vessel travelled around 17 miles offshore from Amble Harbour, Northumberland, fishing in waters approximately 300 feet deep.
The trip provided a rare insight into the skill and care involved in the fishery. Undersized langoustines were immediately returned to the sea to support future stocks, while crabs, starfish and other unwanted species were released. Haddock, halibut and other marketable fish caught as bycatch were retained, helping to make fuller use of the catch and minimise waste.
The team also experienced the wider marine ecosystem up close. Seabirds followed the vessel as the nets were retrieved, while a curious seal appeared alongside the trawler, providing a memorable reminder of the biodiversity of our seas.
A key focus of the visit was understanding the innovations helping to shape a more sustainable future for the sector. Whitby Seafoods is supporting trials of semi-pelagic trawl doors, designed to lift fishing gear clear of the seabed and significantly reduce contact with sensitive marine habitats.
Following encouraging early results, further trials are planned for 2027 as the industry continues to work with scientists and regulators to evaluate the technology and support its future adoption.
Following the visit, Sophie Edwards from Marston’s Technical Team said:
“Spending 14 hours at sea gave us a completely different perspective on what it takes to bring scampi from sea to plate, from the skill and dedication of the fishermen to the challenges they face on every trip.
“Getting closer to our supply chain and learning directly from our suppliers helps us make better-informed decisions. It’s an important part of Pubs with Purpose and our ambition to become a more sustainable business.”
As the first partner to join Whitby Seafoods aboard MFV Fidelity, the Marston’s team came away with a greater understanding of the people, expertise and innovation behind the fishery, and the work underway to support its future.
Find out more about Whitby Seafoods’ sustainability and responsible sourcing work by visiting their website.
