The July 21 workshop, to be held at the Bristol-based restaurant Bordeaux Quay, comes just over a month after overfishing documentary "The End of the Line" was released in the UK, sparking some chefs to step forward and announce sweeping changes to their fish sourcing policies. "If we don't buy it and cook it, they won't fish for it," said Haughton. "Chefs and restaurants need to use their influence to protect the future of our ocean resources. A responsible fish sourcing policy should be behind every menu in every restaurant. The Good Catch workshops will provide the information and advice a kitchen needs to become engaged on the issue of sustainable seafood and I am delighted to be involved." 'Good Catch' is a joint initiative of four UK-based organisations: the Marine Conservation Society (MCS), Marine Stewardship Council (MSC), SeaWeb's Seafood Choices Alliance and Sustain: the Alliance for Better Food and Farming. The Bristol workshop includes an overview of the environmental issues connected with fish and seafood, a cooking and tasting session, led by Haughton and seafood chef Mitchell Tonks, a team quiz and a sustainable seafood lunch. "Good Catch helps chefs and others in the foodservice industry by making responsible seafood procurement a straightforward process," said Good Catch coordinator Emily Howgate of Seafood Choices Alliance. "Customers increasingly want to know that the fish they're being served did not negatively impact our fragile ocean resources. Good Catch helps chefs address the changing landscape of seafood sourcing, and ensures restaurants are at the frontline of ensuring a sustainable future for fish." The cost of the workshop is £25 per person and find out more or reserve your place, email [email protected]