For more than 10 years, the majority of fish on our menus has come from Chapman's of Sevenoaks. Founded by Keith Chapman more than 30 years ago, all its produce is sourced responsibly across the Kent and Sussex coast including from 13 of their own boats in Rye.
After the fishers arrive and unload their fresh catch, it is sorted and iced down before being expertly hand cut by Chapman’s skilled block team and immediately transported to customers across the South East, with the fish able to go from sea to plate in a day.
Chapman’s provides a wide range of fish to Shepherd Neame’s pubs and hotels for a diverse array of dishes, although the classic Whitstable Bay-battered haddock and chips remains most popular with customers across our estate.
Chapman’s Managing Director, David Theze said:
"We work closely with our local fishing communities and all the boats we work with are small, and often family businesses, so that makes a real difference as we have built strong, long-lasting relationships.
"The boats only go for about 24 hours so the quality of the fish is outstanding, and the fishermen share our passion for sustainability, ensuring that modern methods are used and everything is landed within quota.
"Throughout the whole process, the care of the fish is very important to us - from when it’s caught, to looking after it in the factory and preparing it properly and then delivering in refrigerated vehicles, to guarantee our customers enjoy the finest fresh produce."
Chapman’s founder, Keith Chapman, said:
“We don’t just see Shepherd Neame as a customer, we have a real relationship with their team, and take pride in working with their chefs to ensure they have the finest fresh produce to put on their menus. It is fantastic to go into one of Shepherd Neame’s pubs or hotels and know that the fish you are eating comes from Chapman’s.”
Shepherd Neame Executive Chef Gareth Finney said:
“Focusing on locally sourced produce not only helps ensure our customers enjoy the freshest ingredients, but also helps us to reduce food miles, contributing to our efforts to reduce our carbon footprint as a business, as part of our ongoing commitment to sustainability.”
