Chef Tom Hishon of Britomart restaurant, kingi, visits the Chatham's for a fishing and diving trip to experience firsthand the sustainable practices Chatham Island Food Co uses to source and prepare seafood for his restaurant. Tom was blown away by the pristine water and the size of Paua and Kina in ankle-deep water. Read about Tom’s Chatham Island fishing trip in Scout Magazine.

https://scoutmagazine.co.nz/people-places/kingi-chef-thomas-hishon-takes-chatham-islands