Brae Restaurant

When creating Brae, we became custodians of the 20 acres of productive land, now a regenerative organic farm, that the restaurant sits on. We take this responsibility seriously and aim to care for and improve the land, so we leave it healthier and more productive than when we arrived. We also aim to do similar with the wider ecosystems and the people we come in contact with – our team, our guests, our producers and our community – so future generations are left with a healthy hospitality industry and thriving marine and land ecosystems to work and live in.

Restaurants have an enormous amount of power over the food supply and as climate change accelerates, our fish stocks become ever more fragile. When we as restaurateurs are proactive in selecting our seafood from healthy, local ecosystems and talk publicly about these practices, we can shift demand from overfished, exploited stocks, helping to save them from extinction.

Instead of demanding a specific fish to suit a new dish, the product comes first. Only when an excellent quality, sustainable seafood product is found is a new dish created, based specifically on that product.