“At FYN, sustainability is a natural part of who we are and have always been,” says Group CEO Paul Bruce-Brand.
The team at FYN takes a broader, more holistic approach to what sustainability means for hospitality; mirroring
the Food Made Good Framework, the restaurant incorporates sustainable sourcing, environmental impact and social responsibility into their daily operations. “Every element of FYN — from the ingredients on the plate to the wood of our chairs, the wines in our cellar and the way we treat our team — reflects our belief that fine dining can and should support the ecosystems and people around it,” he says. “We are a restaurant built through collaborations with local fisherfolk, farmers, designers, winemakers, craftspeople and our community, who all contribute to a shared story. We’ve never seen ourselves as an island; if we can help, we get involved.”
Sourcing seafood sustainably
Menus at FYN incorporate a variety of seafood, from local species like kingklip and abalone to sea vegetables, and the team ensures that each of these ingredients is sourced as sustainably as possible. “The menu is built on the principle that seafood should be both ethically sourced and chosen based on what is most environmentally responsible,” says Paul.
Part of this strategy is deliberately avoiding destructive, exploitative fishing methods. “Large-scale, industrial fishing puts enormous strain on ecosystems — depleting stocks, decimating the seabed, catching indiscriminately, causing wastage due to trawling and disrupting biodiversity,” he continues. “That’s why FYN supports small-scale, low-impact methods such as line-caught fishing, as well as carefully managed aquaculture for species like abalone, where farming provides a sustainable alternative to overfished wild populations. Working with small-scale fisherfolk and aquaculture partners ensures that we’re protecting biodiversity, supporting local communities and keeping our oceans healthy for the future.”
