Fish

Many of our seafish species are overlooked, but to keep stocks at a respectable level, we need to be eating a wide variety of fish - not just the ones we know best. The other great thing with lesser-known species is that I can put them on the menu at a reasonable price. If I only offered deep-fried cod and haddock it would make our fish and chips look a tad expensive, especially if customers compare prices to those of high street fish ‘n’ chip shops, which generally sell cheaper frozen fish. I wouldn’t think twice about offering less fashionable grey mullet, ling or coley on the menu, alongside highly prized John Dory or turbot.