The event will see 10 restaurant chefs go head-to-head in a cook-off – five using fish as their star ingredient and five using meat – to shine light on the importance of sustainability and British produce - as demonstrated by the chefs involved and use of responsibly-sourced ingredients.

At £25 per person, tickets include four free dishes, with proceeds going towards global charity, Action Against Hunger, to help end world hunger.

The line-up includes:

• Jenny Warner - head chef at The Thomas Cubitt who showcases its commitment to ethical and sustainable fishing practices, through its relationship with fish supplier Murray’s in collaboration with the Lyme Bay Marine Reserve.
• Dale Osborne - executive chef at Aqua Shard. 
• Sam Ashton Booth – recently joined British restaurant Anglo, who only use ingredients that are sourced responsibly. 
• Dean Parker – founder and head chef at The Manor. 
• Tom Simmons - Tom Simmons, Tower Bridge, which has a personal relationship with each hand-selected supplier and farmer. 
• Josh Niemiec - executive chef for Nushimi, Leap and New England Seafood
• Fabian Clark – founder of crab restaurant, CLAW, which deals with fishermen directly to ensure customers receive the best produce. 
• Jacek Zywar - head chef, The Sail Loft.
• Joe Howley - head chef at Salt Yard and part of the Sustainable Restaurant Association
• Etienne Bruwer - group executive chef at Rail House Café.

Craig Allen from The Change Group said: “We are thrilled to be hosting an event to raise awareness for ethical and sustainable sourcing of meat and fish in the current climate. It’s going to be an exicitng event with lots of fantastic chefs involved, and it will be great to see fish and meat go head to head for the first time.”

The event is taking place this evening (6 September) at Flat Iron Square, 6pm - https://www.eventbrite.co.uk/e/meat-vs-fish-tickets-36741814757.