A huge advocate of sustainability and environmentally friendly practices, Todiwala has already hosted a fundraiser event for the charity, which featured a menu based on British seasonal and sustainable seafood.

He said: “I have been involved in the area of marine conservation since 1983, when I worked with the government of Goa on a number of environmental initiatives, including helping to achieve protected status for turtles and dugongs.

“This led to my appointment as Honorary Wildlife Warden for the State of Goa.  

“I have always been very aware of environmental challenges and difficulties, such as over-fishing in India and elsewhere, and I truly believe that education is key to conservation.

“We have to make more people aware of the need to protect our natural resources, and this includes encouraging people to choose sustainable sources of seafood.

“It is therefore a privilege to become an Ocean Ambassador for the Marine Conservation Society and I look forward to working with them and championing the excellent work that it does.

“In the UK, like in several countries, people get addicted to certain kinds of fish only and will not deviate to trying other equally great fish.

“This puts serious pressures on certain species. It’s one reason why we must, as an island nation, support our fisher-folk and also ensure that we take precautions to leave a good legacy behind with an abundance of fish for an ever-increasing fish loving population.

“Practicing sustainability is therefore key and the more we are conscious, the better it is for everyone.”

Todiwala - chef patron of Café Spice Namaste (London) and Mr Todiwala’s Kitchen (London Heathrow Airport and Lincoln Plaza, London) joins fellow ambassadors Deborah Meaden (Dragon Den); TV naturalist Chris Packham; Olympic swimming medalist Sharron Davies; and Welsh naturalist Iolo Williams.  

Head of marketing at MSC, Nicola Greaves, commented: “We’re delighted that Cyrus is joining us.

“Much of our work is centred around fisheries and aquaculture, and the increasing need to only choose seafood from sustainable sources.

“Cyrus is our first Ocean Ambassador chef and his amazing knowledge of fish, from catching to cooking, and his reputation as a restaurateur is a fantastic opportunity for MCS.”