At The Elephant in Torquay, seafood isn’t just what’s on the menu - it’s a story of sustainability, community and family.

This year, Simon and Katy Hulstone, alongside their three daughters, celebrate 20 years since The Elephant first earned its Michelin star and  The Hulstones are using this anniversary as a milestone to shine a light on a bigger issue: how Britain eats its fish.

Making Sustainability Delicious

The UK imports around 80% of the seafood it consumes - a striking figure for an island nation. In key groups like whitefish, salmonids, crustaceans and pelagics, our self-sufficiency is below 30%. Meanwhile, the nation’s appetite is dominated by just five species - cod, haddock, salmon, tuna and prawns - which make up 60–80% of all seafood eaten.

As part of England’s Seafood FEAST 2025, The Elephant is introducing diners to underused local species - from octopus to little-known catches that rarely make it onto restaurant plates. The aim is simple: reduce pressure on overfished favourites, support the region's fishermen, and prove that sustainability and fine dining can go hand-in-hand.

“People tend to think of cod, haddock or bass, but our waters are teeming with incredible, diverse species,” says Simon Hulstone, Head Chef at The Elephant. “By cooking with them, we’re helping our guests discover something new while backing local fishing communities.”

Simon adds: “It’s not just about taste. It’s about changing perceptions, showing that sustainability is exciting - and delicious.”

A Family at the Helm

Behind this culinary mission is a family united by food. Simon leads the kitchen with creativity and precision, while Katy manages the front of house, and their three daughters are now stepping into the business, bringing fresh ideas and energy.

It’s a rare picture: a Michelin-starred restaurant runs as a true family affair, where every dish reflects both heritage and innovation.

“For me, it’s not just about what goes on the plate in the restaurant - it’s about teaching the next generation how to eat well and really enjoy food,” comments Simon. “If children grow up understanding where food comes from, how to taste it, and why variety matters, they’ll carry those habits for life. It’s one of the most important lessons we can pass on, and it starts at the family table.”

Two Decades, One Focus

When Simon first earned a Michelin star 20 years ago, it came as a surprise. “We never set out to chase stars,” he recalls. “We set out to cook honestly and to serve our community. The star was recognition of that.”

Two decades later, that philosophy still drives The Elephant. Accessible fine dining, menus that change with the seasons, and a constant focus on local ingredients.

“Using local ingredients isn’t just about freshness or flavour - it’s about supporting the community around us, wherever possible,” comments Simon. “Every time we select produce from a local farm, or fish from our own waters, we’re supporting the local economy, backing small businesses, and helping sustain the livelihoods that make this region so special. For us, it’s simple: when the community thrives, we all thrive.”

The Next Chapter

As the English Riviera prepares to welcome visitors for England’s Seafood FEAST 2025, The Elephant’s anniversary adds weight to the conversation. Diners aren’t just enjoying world-class food - they’re a part of a movement that connects sea to plate, tradition to innovation, and family to community.

“Ultimately, we want people to leave having discovered something new,” says Simon. “Not just about the food, but where it comes from, and why it matters.”

For the Hulstones, seafood sustainability isn’t a trend. It’s the future - and it’s already on the menu.

If you’re looking to visit England’s Seafood FEAST this year, why not experience some of Simon’s unique events, including Nyetimber Sparkling Wine Tasting ft. Locally Landed Seafood at The Elephant, and England’s Seafood Feast Lunch at The Elephant.