Fish

We use a fantastic array of fresh local fish caught throughout the year by our trusted suppliers up and down the North east coast of England. I grew up in Filey, on the coast, so I’ve always believed in supporting the local fishing industry but, sadly, the flat-bottomed coble fishing boats, traditionally used throughout the Northeast to launch from the region’s shallow sandy beaches and a common sight to me as a kid, have all but disappeared. There’s only a handful of them left in Filey now due to the fishing industry being in decline. Despite the downturn and the strict fishing laws that are in place to sustain our fish stocks, we’re still able to get a great selection of top quality fresh fish from sustainable supplies and a good group of suppliers. As a chef, you naturally become more creative with the fish that’s on the market, so nothing ever goes to waste. We use John Dory, mackerel, pollock, Scarborough woof, monkfish, spear-caught plaice and a whole host of varieties that are on offer throughout the year.