The Story
“At Yellow Brick Road, we believe in doing things the right way—celebrating the best of New Zealand's seafood and championing sustainability every step of the way.
Owned by renowned New Zealand chef Martin Bosley, Yellow Brick Road was born from a passion for the ocean and a commitment to responsible, fresh, and local seafood. With over 30 years in the culinary world, Martin has owned world-class restaurants, won every major food award in the country, penned acclaimed cookbooks, and represented New Zealand on the global stage as a Chef Ambassador. His deep love for seafood and dedication to our country's food culture led him to Yellow Brick Road—a company that brings those who catch closer to those who cook, connecting fishermen directly with the nation's top chefs.
Our journey began in 2006 with a clear vision: to ensure that the hard work of those who fish, and farm responsibly is rewarded, and that their products maintain their integrity from ocean to table. We work predominantly with fishermen who use sustainable methods like long-lining on day boats, and we partner with farmers who hand-harvest oysters, mussels, and clams. For us, sustainability is not just a buzzword—it's a way of life. We don't work with trawl-caught fish, and we always know who caught it, when, and how.
New Zealand is an ocean territory superpower, managing the fourth-largest Exclusive Economic Zone in the world. While we may not contribute to a large volume of the world's seafood, our focus is on value and quality. We adhere to science-based stock plans and support a growing aquaculture industry that aims to meet the future demand for sustainable seafood. Our touchstone for sustainability is the Quota Management System, which sets standards for sustainable fishing practices that protect our marine ecosystems.
We’re passionate about creating a sustainable future for our fisheries. It’s not just about catching fish—it’s about doing so with respect and responsibility. Whether it's through our involvement in the 'Gate to Plate' program at Remutaka Prison, or Martin's work as a local Councillor advocating for local produce, we strive to reflect the best of New Zealand’s diverse and vibrant food culture.
At Yellow Brick Road, we're more than just a seafood company. We’re a movement towards a future where our oceans are respected, our communities are nourished, and our chefs are inspired. So, join us on this journey—because the key to New Zealand’s future in seafood isn’t about volume; it’s about value.”