Throughout June, in celebration of World Ocean’s Day, participating restaurants have been offering their diners the opportunity to engage with the campaign through a £1, €1 or 10HKD donation, raising essential funds for a new surveillance vessel to help stop the pirates in some of the world’s poorest and most vulnerable nations, eradicating illegal fishing that is decimating marine environments.

The 2013 lineup boasts a staggering 18 Michelin Stars between them and includes Tom Aikens, Martin Wishart at Loch Lomand, Adam Simmonds at Danesfield House, Wright Brothers, L'Ecrivain, Cafe Spice Namaste and Viajante. We are also proud to welcome two of the top 50 restaurants in the world: French culinary institution Mirazur and Hong Kong's internationally renowned Amber at the Mandarin Oriental Hotel.

We are delighted with the level of support the campaign has received this year and are grateful to every restaurant involved. Their passion to contribute is indicative of the growing importance placed on sustainable and ethical sourcing within the food industry.

Here is just a taste of what our culinary partners are saying about the campaign. You can also find a full list of this year's particpating restaurants below.

"We know how much we rely on fish in our Pub (particularly in the summer where I think the fish contribution to the menu is around 70%) and whilst we endeavour to obtain all our fish locally, we are keen to show our commitment to sustainability worldwide. So it was a real thrill to be asked to take part in this." Liz Hore, Owner of the Victoria Inn, Salcombe

"By supporting this campaign in my restaurants, we can help to educate the publicon this pressing worldwide issue. Diners contributions are so greatly appreciated, I strongly believe this cause will help to minimise further devestation in our seas." Martin Wishart

"As a long term supporter of EJF's Save the Sea campaign, I am delighted to take part in this growing initiative to protect the World's oceans. I am proud to play a part in EJFs inspiring work, protecting marine biodiversity, endangered wildlife and the vulnerable fishing communities in some of the world's poorest nations." Tom Aikens

"The vast majority of fish that we eat is taken from the ocean without consideration for maintaining the source sustainably, which is having a detrimental impact on our marine life. Not only are some stocks of fish collapsing but other species are suffering as their food sources are depleted. At L’Anima we aim to offer our customers the pleasure of food with a commitment to the community and environment by choosing ingredients that are in season and, as much as possible, sourced locally to reduce our carbon footprint. Further to our involment with EJF, we are Ambassadors of Slow Food UK and a member of the Sustainable Restaurant Association." Jenny Mac Lean of Coll, Restaurant Manager, L'Anima

"We are delighted once again to be involved with the EJF’s international restaurant campaign. This year we are celebrating 15 years of ethical, sustainable and green business. When we started out in 1998, trying to buy fish ethically was a mine field. However, it was the invaluable support of EJF and MSC that gave us the confidence in talking about fish and tackling fish issues. The plight of the oceans and our fish stocks remain in great danger – the destruction of which far outweighs what is happening on land. The aim of our current fish policy is to support best practice in our fishing communities in the same way we support farmers and growers with their best practice. We buy our wild sea fish directly from UK day boat fishers whose methods of capture have minimal discards and who use sustainable methods such as gill nets and hard lines." The Duke of Cambridge

"Once considered inexhaustible, our ocean is in a state of global collapse as today more than 70% of the world’s commercial marine fish stocks are either fully exploited or over-fished. This was part of the motivation in 2008 for The Landmark Mandarin Oriental to start creating menus with sustainable seafood in their various outlets. As part of our ongoing commitment to ethical sourcing, we are extremely proud to unite with other leading restaurants to support EJF and their campaign to irradiate illegal pirate fishing in West Africa."Amber, Hong Kong

"I wanted Pescheria Mattiucci to join the campaign because its fundamentally about what myself and our brand stand for. I believe, even in business, that you should always follow who you are and what you believe." Luigi Mattiucci, co–owner, Pescheria Mattiucci

List of participating restaurants