Ojai Restaurant Serves Sustainable Fish and Chips Special

Rory's Place focuses on local, ethical ingredients and a closed-loop nutrient cycle.

Published on Mar. 9, 2026

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Rory's Place, a restaurant in Ojai, California, offers a weekly fish and chips special made with fresh, sustainably sourced halibut. The restaurant is committed to using local produce, seafood, and meat, and they compost all vegetable scraps to create a closed-loop nutrient cycle with nearby farms and ranches.

Why it matters

Rory's Place's focus on sustainability and ethical sourcing sets it apart in an industry that often struggles with environmental impact. By showcasing delicious dishes made with local, sustainable ingredients, the restaurant is demonstrating that food can be both exciting and good for the planet.

The details

Head chef Maeve McAuliffe breaks down fresh halibut from the nearby Ventura coastline for the weekly fish and chips special. The fish carcass is used to make a flavorful fumet, or fish stock. The fish is fried in a delicate beer batter, and served with fresh-cut fries that have gone through a two-day blanching process. The restaurant also features a roasted cabbage dish with a pumpkin sauce, as well as popular hanger steak dishes, all made with locally sourced ingredients. Every vegetable scrap is composted and returned to nearby farms and ranches, creating a closed-loop nutrient cycle.

  • The fish and chips special is offered only on Wednesdays.
  • Rory's Place has been serving the sustainable, locally sourced menu since it opened in Ojai in 2020.

The players

Rory's Place

A restaurant in Ojai, California that is committed to using local, sustainable ingredients and implementing a closed-loop nutrient cycle with nearby farms and ranches.

Maeve McAuliffe

The head chef at Rory's Place, who is responsible for the restaurant's focus on sustainable sourcing and preparation of local ingredients.

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What they’re saying

“Food can taste great and be exciting, unexpected, and delicious and be really good for you,”

— Maeve McAuliffe, Head Chef (Eater)

What’s next

Rory's Place plans to continue expanding its partnerships with local farms and ranches to further strengthen its closed-loop nutrient cycle and sustainable practices.

The takeaway

Rory's Place demonstrates that restaurants can serve delicious, high-quality food while also prioritizing sustainability and ethical sourcing. The restaurant's commitment to using local, sustainable ingredients and implementing a closed-loop nutrient cycle sets an example for the industry.