Catch at Weymouth – How ‘practice, not preach’
philosophy earned top prize

As one of the smaller businesses in the running for The Cateys Sustainable Business of the Year 2026, Catch could be viewed as an underdog. However, having won the award, we are digging deeper to see what other small businesses can learn from their success.

Think local

Food miles are measured in feet. Local fishermen deliver fish caught hours previously direct to the restaurant, bypassing the extra cost and packaging that come with wholesalers and fishmongers. ‘Sea to plate’ means diners benefit from the freshest of ingredients served within hours of being caught. The restaurant also gets goodwill from boosting the local economy.

Upfront investment in renewables creates longer term resilience

Initial capital outlay can be eased by government funding and protects and against fluctuating energy costs. Catch generate 30% of their own power and save over 10 tonnes of C02 annually. Electricity and heating bills have halved as a result.

Reduce consumables

How has this worked in practice for Catch?

• Replacing blue roll with reusable microfibre cloths
• Using lids instead of clingfilm
• Swapping disposable potwash sponges with metal scourers
• Not using table linen, meaning no daily laundry cost
• Banning single use plastics

Waste nothing

Every part of the fish is used – anything not incorporated into a dish is taken and used as bait by local fishermen.

Seasonality reigns supreme

In order to work with the freshest local ingredients, menus have to change with the seasons. Diners benefit from constantly evolving dishes.

Sustainability gives Catch a clear competitive advantage. It has achieved 3 star Sustainable Restaurant Association accreditation and since publicising this bookings have increased by 30%. The menu now attracts international destination diners as well as those from across the UK.

Foster and Gamko are proud sponsors of The Cateys Sustainable Business Award (SME) 2026.