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4: Episode 4. Niall Sabongi, Sustainable Seafood Ireland
Manage episode 368158631 series 3477363
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This is the 4th episode with guest Niall Sabongi from Sustainable Seafood Ireland.
This podcast brings you insightful conversation between Aidan Donnelly and entrepreneurs and business owners/management with their own unique story to tell. If you like what you hear, please like, share and subscribe.
Sustainable Seafood Ireland was first set up in 2013 by owner Niall Sabongi. As a chef/restaurant owner, Niall initially wanted to supply his growing restaurant business but more importantly have a better understanding of where his seafood came from and if it was truly sustainable. Allied to that, he also wanted top quality, variety of species, access to fish and shellfish that often only gets exported.
So having the opportunity to build direct links to the fishers and boats was big driving force in setting up the business. In late 2014 SSI was approached by a number of other restaurants and likeminded chefs in the business seeking the same quality and variety.
They get their seafood from a close network of purveyors and fishermen, using world-class standards to help ensure transparency at every step, from the waters the fish are harvested in, the catch method, down to the boat and skippers, letting them enjoy it with confidence and share this first-hand knowledge with their customers.
This podcast brings you insightful conversation between Aidan Donnelly and entrepreneurs and business owners/management with their own unique story to tell. If you like what you hear, please like, share and subscribe.
Sustainable Seafood Ireland was first set up in 2013 by owner Niall Sabongi. As a chef/restaurant owner, Niall initially wanted to supply his growing restaurant business but more importantly have a better understanding of where his seafood came from and if it was truly sustainable. Allied to that, he also wanted top quality, variety of species, access to fish and shellfish that often only gets exported.
So having the opportunity to build direct links to the fishers and boats was big driving force in setting up the business. In late 2014 SSI was approached by a number of other restaurants and likeminded chefs in the business seeking the same quality and variety.
They get their seafood from a close network of purveyors and fishermen, using world-class standards to help ensure transparency at every step, from the waters the fish are harvested in, the catch method, down to the boat and skippers, letting them enjoy it with confidence and share this first-hand knowledge with their customers.
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