Sasha Ziverts of Wright Brothers
Started by brothers-in-law Ben Wright and Robin Hancock in 2002, Wright Brothers supply over 150 prominent restaurants and chefs across the UK with a range of high quality, sustainable oysters, fish and seafood. Wright Brothers comprises four London based restaurants, the Oyster and Porter House in Borough Market, Soho Oyster House, South Kensington and Spitalfields. Each Wright Brothers restaurant offers a different ambience and cooking style of seafood, but all share the founders commitment to the finest quality. Sasha Ziverts, head chef of Wright Brothers in Soho, focuses his menu around sustainable seafood from responsible suppliers and dishes are cooked with an Asian twist as he spent most of his career on the continent.
My connection with seafood
Having been brought up on the coast, I feel that I have always had a relationship with the sea. As I was trained and worked most of my career in the Pan-Asian realm, seafood has always been the predominant ingredient which I have worked with. Understanding the complexities and small nuances of seafood makes it a product which I see as ever-changing, challenging and a delight to cook. Travelling around the world I have been heavily influenced by seasonality and the simplicity of Asian food, the cultural role it plays and the influence of seafood. I could not imagine my life without seafood and the sea.
Why sustainability is important to me
In a nutshell, the survival of endangered species and changing states of mind is very important to me. Sustainability is crucial as it helps the survival of species for future generations and even plays a part in the survival of humanity. It is a mind-set which helps people to make positive decisions about what to eat and the actions they take. Under the banner of the food industry we can make a big difference, knowing about and supporting the people who are making these important decisions about what should be eaten and when. As a chef it is important to know where your food is sourced from. I love the fact that my suppliers talk to me regularly to make sure I have all the up to date information on the produce, what is in season and where it comes from. What we choose to sell in the restaurant has a direct link with my suppliers and supports those who make valuable decisions about the future of species and sustainability. As a chef at Wright Brothers in Soho, I consider it part of my responsibility to educate those around me to instil a sustainable-thinking mind-set to help this important cause strive further. It is this that I find both fulfilling and important in my day-to-day role as a chef and a consumer.