AN award-winning Scottish chef has called on restaurants to join him in refusing to serve farmed salmon.
Lloyd Morse, who is head chef and co-owner of The Palmerston in Edinburgh, which was recently named one of the top 100 restaurants in the UK, urged chefs and industry professionals to ditch the product due to the environmental impacts of farming the species.
“Chefs across the UK need to understand how atrocious farmed salmon is,” he said. “It shouldn’t be in our waters and it shouldn’t be in our restaurants.”
