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Industry and welfare groups unite to support transition away from live boiling

Merrick Webber

Seafood companies trading in decapod crustaceans are facing a changing legal landscape, as the UK Government has confirmed in its newly published Animal Welfare Strategy that live boiling killing methods for crabs and lobsters such as are “not acceptable.”

Animal welfare organisation Crustacean Compassion has welcomed this clarification and is working with industry partners to provide practical, sustainable solutions to support the transition to higher welfare standards and kitchens without live, conscious boiling.

Dr Ben Sturgeon, CEO of Crustacean Compassion told That's Food and Drink: “This is a clear signal that the days of boiling crabs and lobsters alive are numbered. It’s an important step toward ending unnecessary suffering and creating a future where humane practices are the norm.”

Kinder Kitchens: supporting chefs through change

Earlier this year, Crustacean Compassion launched its Kinder Kitchen initiative, in collaboration with The Chefs’ Forum, helping chefs and restaurants move towards more humane practices. The project educates the hospitality sector on high-welfare practices including electrical stunning, storage and handling. Building on the success of its earlier webinar on crustacean welfare, Crustacean Compassion and The Chefs’ Forum will host a training workshop for seafood chefs in the new year.

Catherine Farinha, Founder, The Chefs’ Forum says: “The Chefs’ Forum is proud to be working closely with Crustacean Compassion through the Kinder Kitchens initiative, to support positive change across the foodservice sector. Building on this collaboration, we will be launching a dedicated training programme early in the new year, designed to support industry operators with practical guidance and knowledge as they embed higher welfare standards into their kitchens.”

Best practice electrical stunning

In addition to this, they have been working with Mitchell and Cooper, manufacturers of the tabletop electrical stunning machinery for crustaceans, to encourage its adoption in commercial kitchens by offering free trial rental periods.

Kat Cooper, Project Director, Mitchell & Cooper Ltd. says: "Mitchell & Cooper has worked with the industry for many years in the development and validation of electrical stunning as a humane, repeatable, and operationally robust method for crustacean dispatch. The science is clear: rapid electrical stunning, delivering consistent outcomes without reliance on operator skill. We are helping chefs adopt higher welfare standards without disrupting workflow. Whilst improving product quality and customer confidence at the same time. We look forward to continuing to support the industry in creating an ethical and affordable product."

Merrick Webber - chef leadership in action

Renowned chef Merrick Webber recently completed the Kinder Kitchens electrical stunning trial, marking a significant step toward improving crustacean welfare in professional kitchens. Merrick’s experience demonstrates that electrical stunning is not only humane but also practical and enhances quality. As a proud Chef Ambassador for Crustacean Compassion and Kinder Kitchens, Merrick is calling on fellow chefs to embrace this positive change and help lead the industry toward higher welfare standards.

Merrick says: “I recently completed the Kinder Kitchens electrical stunning trial with Crustacean Compassion and Mitchell & Cooper because I wanted to be part of a positive change in our industry. Chefs have a responsibility to understand evolving welfare standards for sentient animals like crustaceans and lead the way in ethical seafood practices. During the trial, I saw that electrical stunning is practical and improves quality - the lobster and crab meat was noticeably plumper, and guests even commented it was the best they’d ever eaten. We’ve had no negative reactions; in fact, several diners who previously avoided lobster chose to order it after learning about the humane process. This isn’t just about ethics; it’s about raising standards and creating a better experience for everyone."

New guidance supports a brighter future for British seafood

Following Defra’s announcement, industry leaders now have a responsibility to make sure all businesses understand their obligations and embrace humane practices.

Dr Ben Sturgeon, Chief Executive of Crustacean Compassion, continued: “Some companies - from fishers through to supermarkets - have shown great dedication to improving welfare for crustaceans, but on a voluntary basis. No food system can be truly sustainable without high animal welfare standards. By clarifying that live boiling is unacceptable and committing to guidance, ministers have given the UK seafood industry a level playing field and the opportunity to lead globally on welfare.”

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Look Forward to Veganuary at the Caxton Restaurant & Bar, Westminster

The award-winning Caxton Restaurant & Bar at the St Ermin's Hotel, Westminster has launched its brand new plant-based menu available throughout 'Veganuary' exploring new flavours and ingredients inspired by its special, dedicated Roof Kitchen Garden and seasonal local produce.

Small plates cost just £12 and include Balsamic glazed candy beetroot with puffed rice, orange, kombu and hazelnut jus, ruby beetroot XO and Cauliflower shawarma with tahini yoghurt, pomegranate and dukkha with toasted fresh pitta.

Delectable mains such as Charred hispi cabbage hazelnut romesco, roasted celeriac & vegan Manchego and Marinated butternut steak with a smoked garlic chimichurri and corn puree, salted granola are available for £24.

About the Kitchen Garden: 

Food steps rather than food miles. Their Head Chef works together with their own gardeners to plant and grow an abundance of vegetables, fruit and herbs on our rooftop garden; harvested daily this fresh produce influences many of the dishes on their menus. 

This plant oasis in the sky is filled with beds, pots, a greenhouse and bee hives, where their delicious honey is made.

For further information on the Caxton Restaurant & Bar visit: https://caxtongrill.co.uk.

It has earned * 2 AA Rosettes for Culinary Excellence

LUNCH: Mon-Fri 12.00pm – 2.30pm

DINNER: Mon-Thur 6.00pm – 10.00pm / Fri-Sun 5.30pm – 10.00pm

With a glamorous heritage, eclectic styling, gorgeous rooms and suites, the enigmatic Caxton Bar and Terrace plus award winning signature Caxton restaurant, the St. Ermin's Hotel is a distinctly individual, contemporary and welcoming offering. 

The hotel is dog-friendly, and the welcome has even extended to bees with London's only 'Bee & Bee' hotel alongside the hotel's resident Buckfast bee hives on the third-floor wildflower terrace. St. Ermin's is a member of Marriott International's Autograph Collection.

https://www.marriott.com/en-us/hotels/lonse-st-ermins-hotel-autograph-collection/overview

Why We Love Organic Coffee Protein Powder (and the Rest of The Organic Protein Co. Range)

If you’re looking for a clean, simple and genuinely tasty way to boost your daily protein intake, The Organic Protein Company should be on your radar.

Known for its high-quality organic whey protein powders, this brand has built a following among health-minded folks who don’t want to compromise on flavour or ingredients. 

The Organic Protein Company

What Makes The Organic Protein Company Stand Out

Unlike many protein powders that rely on artificial sweeteners, flavourings or fillers, The Organic Protein Co. uses only whole, organic ingredients in its blends. Their whey protein is gently cold-filtered from organic milk, which helps preserve a creamy, smooth texture without chemical processing or nasties. 

The Organic Protein Company

Customers often praise not just the clean nutrition, but the delicious taste and texture — a big win given how many powders can be chalky or artificial. The brand’s commitment to quality means every scoop feels like it was made with thought and care. 

The Organic Protein Company

A Flavour for Every Palate

The lineup includes several tempting options:

The Organic Protein Company Organic Whey Protein Pure Unflavoured – perfect if you want a neutral option to add to smoothies or recipes without sweetness.

The Organic Protein Co Cacao & Maca Organic Whey Protein Powder – rich and chocolatey with maca for a hint of n

Cookies & Cream Organic Whey Protein Powder – a dessert-like shake that still fits into a balanced diet.

All of these stick to the same philosophy: no artificial additives, only real, organic whole foods for flavour. 

The Organic Protein Company

The Real Coffee Flavour: A Daily Ritual

But the standout for us is definitely the real coffee whey protein blend, the one constantly reaching for. This flavour combines organic whey protein with actual organic coffee, so you get a creamy shake with a genuine coffee kick. There’s no need to brew a separate cup of coffee and mix a shake; this flavour does both in one go. 

What makes it so lovely is its authentic coffee taste, not the artificial “coffee-flavour” you sometimes find in powders, but something that genuinely tastes like a smooth coffee shake, rich and comforting. 

For coffee lovers (especially those who also care about what they put into their bodies), it hits all the right notes. And it’s your wife’s personal favourite for good reason: it’s now become a morning ritual she genuinely looks forward to.

How We Enjoy It

Here are a few simple ways we like to enjoy the coffee shake:

Morning pick-me-up: Mix with cold oat milk for a creamy iced coffee protein shake.

Post-workout treat: Blend with a frozen banana for extra thickness and natural sweetness.

On-the-go fuel: Shake with water in a bottle if you’re in a hurry — it’s smooth, not gritty.

Because the ingredients are organic and straightforward, it works beautifully with different bases — dairy or plant milk — without curdling or going bitter.

If you’re chasing a protein supplement that tastes great and feels good in your body, The Organic Protein Company is worth trying. Their powders prove that you don’t have to sacrifice flavour for quality — and the real coffee blend alone makes it a winner in our household. Whether you’re looking for everyday nutrition, post-exercise recovery or just a delicious way to enjoy protein, there’s a flavour (and a reason) to love every scoop. 

https://theorganicproteincompany.co.uk/

Campaigners celebrate animal welfare win to ban boiling crabs and lobsters alive

Animal welfare organisation Crustacean Compassion has welcomed today’s announcement in the Government’s published Animal Welfare Strategy that live boiling of lobsters and crabs ‘is not an acceptable killing method’.

Defra set to back a ban live boiling of lobsters and crabs under UK law.

Guidance on methods of killing to be clarified in animal welfare action plan

Decapod crustaceans recognised as sentient in 2022, meaning they can feel pain.

Humane alternative: electrical stunning before slaughter.

In today’s Animal Welfare Strategy, the Department for Environment, Food and Rural Affairs (Defra) has confirmed that it will be issuing new guidance to prohibit live boiling of conscious crustaceans like crabs and lobsters. The move follows years of research, campaigning and public advocacy led by Crustacean Compassion, which has long called for stronger protections for these sentient animals.

Chief Executive of Crustacean Compassion Dr Ben Sturgeon told That's Food and Drink: “We wholeheartedly welcome the Government’s intentions to ban the live boiling of conscious crustaceans and address other areas of welfare compromise.

"Recognising the sentience of crabs, lobsters, and other decapod crustaceans, and banning inhumane practices like live boiling, is a vital step forward for animal welfare. 

"When live, conscious decapod crustaceans are placed into a pot of boiling water, they endure several minutes of excruciating pain before they die. This is torture for crabs and lobsters and is completely avoidable.

"Throughout the supply chain humane alternatives, such as electrical stunning prior to slaughter, are readily available and ensure these animals are killed swiftly and without unnecessary suffering. This guidance will give both industry and consumers the clarity and tools they need to treat these animals with the respect they deserve. Today’s announcement is a positive step forward for lobsters and crabs.”

Decapod crustacean animals like crabs, lobsters, and prawns were recognised as being able to feel pain through robust scientific evidence back in 2022 and since then campaigners have been calling for stronger protection to follow. Defra and the seafood industry have been working to provide humane practices across the supply chain, in line with rising consumer demand and commercial pressure.

Dr Sturgeon went on to say: “Today’s announcement shows what’s possible when science, public compassion and sustained advocacy come together. We’re proud of this achievement, and we’re even more motivated to continue improving protections for crustaceans in other areas.”

https://www.crustaceancompassion.org

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