The Sea Fish Industry Authority, "the UK's only cross-industry seafood body", says that the most fuel-intensive fishing methods are beam trawling (which typically lands flatfish such as plaice, sole and megrim), mechanical dredging (scallops and clams), demersal trawling (whitefish such as cod, haddock and monkfish), nephrops trawling (langoustine, Norway lobster and prawns) and creel and pots (lobster, crabs and conger eel).

The menu included petit fours of king crab from Franz Raneburger, and Norway lobster on pineapple-paprika chutney with Tahiti vanilla from Thomas Kammeier.

Then a normally composed of seafood (prawns, Norway lobsters, etc) dish is served and after a meat dish.