South West Fishers and Chefs Adapt as Warming Seas Bring New Species
29/07/2026
Fishers and chefs in the South West are adapting to changes in local seas, as warming waters attract species that were once rare in the region.
Newquay crab and lobster fisher Buck Bennett says he is seeing more Mediterranean species, including red mullet and types of bream, in the waters off Cornwall. At the same time, an increase in octopus numbers has reportedly affected shellfish stocks, with some fishers warning that traditional catches and fishing methods may need to change. Replacing or adapting gear could be costly, with Bennett estimating that changing his crab fishing equipment could cost more than £100,000.
The changes are also reaching local restaurants. Jamie Park, chef director for the Adam Handling Collection, says chefs may need to better understand and cook with species that are becoming more common in UK waters. His team has already added octopus to the menu at the Tartan Fox near Newquay, reflecting how hospitality businesses may need to adapt menus in response to changing catches.
This story shows how climate change can affect whole supply chains, from marine ecosystems and fishing livelihoods through to restaurants and consumers. Adaptation means understanding these changes early, supporting local businesses to plan ahead, and making the most of sustainable, locally available food.
Read more at BBC News.
How Is This Helping Devon Adapt To Climate Change?
Action NEA 2: Increased protection and expansion of blue carbon habitats and Marine Special Protected Areas (Blue belt) > 30% – this will reduce stress to allow habitats to adapt.
Action BIX 4: Businesses to undertake their own climate change risk assessment, monitor costs from previous severe weather events, build a business case for proactive adaptation measures and resilience planning and the adaptative capacity to integrate these into a programme of change to create a more robust organisation.
Action CCB 1: Encourage and stimulate the purchase of local, environmentally sustainable produce to support a healthier and more resilient food system and reduce food miles.
