I just thought I’d share some amazing seafood dishes and venues with you all, these places and chefs are seriously good! This trip has inspired me massively!! Another reason I’m writing this is because I’m passionate about fish and continue to be disappointed that over 70% of fish caught within the UK is shipped abroad. The supermarkets need to be doing more to support this UK industry and encouraging better diets and omega based products are available to all.

With the hospitality industry being battered by the UK government it’s such a testing time for all involved sadly. The poor decisions being made by our so called leaders does not only have an affect on the pubs & restaurants, but the the chain of suppliers, growers, farmers, fishing industry, jobs across all platforms and more importantly, the next generation of talented chefs we as a nation might not even get the chance to see shine.

Anyone who knows me and who has followed my food journey will know I originally fell in love with food after watching the series ‘Fruits of the Sea’ by Rick Stein. I love everything the Stein family have created in Padstow through the hard work originally done by Rick & Jill Stein. The foundations they put in place over 50 years ago have secured the futures of many from the local area – suppliers like the Padstow Kitchen Garden, Phillip Warren the butchers and the number of fishing vessels supplying them including the legendary Murt family whom is a generational supplier to the Steins.

Not only do the Stein businesses give employment to the local area, but the draw to Padstow has the whole town buzzing daily creating security for many.

The Seafood Restaurant has also seen some very talented chefs come through the doors and have had amazing careers in their own right – Paul Ripley whom I remember from the ‘Fruits of the Sea’ TV programme , Nathan Outlaw and both helped mentor Tom Brown who has been making a name for himself in London, James Knappett & Stephane Delourme who successfully ran the Seafood Restaurant for many years to name a few.

With the pressures being applied to businesses along with the financial constraints families are seeing, to draw customers through the doors restaurants & pubs are having to showcase skills to capture business with social media being at the forefront of spreading the word.

The Halfway House – Wadebridge

One such chef that’s caught my eye in recent times through Instagram is Eddy Rains.

A talented chef in his own right with amazing posts focused on beautiful local produce which is being elevated to another level.

Having been to Cornwall every year since the age of 8 and now 50, I can’t tell you how many times I and as a family we’ve passed The Halfway House on the A39 ‘Atlantic Highway’ near Wadebridge.

I booked a table before we came to Cornwall as I wanted to experience the food first hand rather than through Instagram.

Within minutes the pub filled up with not an empty seat in view. We were greeted with a big smile which always relaxes you which I appreciate. Such a friendly front of house team.

Having seen the Instagram posts by Eddy I decided to book us a table for the evening, I cannot begin to express my joy having done so.

What a food experience, outstanding in fact. I love anywhere with a small compact menu as you know the team will be concentrating on delivering high quality food rather than over complicating the process trying to offer multiple dishes.

When the whole family is talking about it for a few days afterwards you know it was a great night.

The meal couldn’t have gotten off to a better start as unexpectedly two sample entrees came out.

Hot shellfish soup finished with a split dill oil and a warm homemade bread with marmite butter.

The hot shellfish soup was served in shot glasses and oh boy, the flavours packed a punch. You could taste the brown shellfish meat instantly.

I’m not a fan of marmite, as they say, you either love it or hate it and I’m in the latter camp ! Only two things I struggle to eat, marmite and celery, still not sure of the point of celery! However, this again was stunning.

With the bar already set, how on earth could this be kept up? Simples, it just got better.

We ordered three starters.

Lobster Thermidor tart with a shellfish vinaigrette. I was always going to order this having seen this created on social media. Oh my days! Such a delicate and delicious piece of seafood cookery. I would have been quite happy to stop at this point.

My youngest even though he was ordering his main off the child’s menu , he wanted to try a different starter. This trip he has all been about trying new foods which I love and encourage, however I was slightly nervous at this as a starter for him – chicken wings in a tamarind sauce. Tamarind is one of my favourite ingredients in my Indian cooking so I know it as a hit of tanginess. One of my favourite dish to create and eat with tamarind is a tamarind fish curry. However, he got stuck into them. Dad did hell but that was only due to the size of the portion.

As you can see, he got stuck into them !!

The third starter was a beautifully created baked camembert with walnut bread. Again, another dish of quality. It also came with a lovely chutney.

The mains then took this eating experience to another level. All four dishes were sensational in their own right and all opted for something different.

Braised Blade of Beef, Blue Cheese, Horseradish Mashed Potato.

Long and slow which makes it tender, cooked at a low temperature for 8 hours!

Goan Fish Curry, Minted Yoghurt, Bombay spiced Potatoes.

12oz Dry-cured Bacon Steak, Pineapple, Chips, Howard’s Egg. The cured loin just broke up as touched it with the knife and fork.

Child’s fish & chips. Even though my youngest had an adults starter he wolfed this down !!!

What an experience. Just amazing !!!

Pilchards – Port Gaverne

As we were staying in Port Isaac we decided to go for an evening walk down to Port Gaverne. Originally, due to the picturesque scenery we just went for a drink to take in the views and sunshine. Sat in the beer garden taking in the sea, 30 yards away over the road!

As we sat chatting away, the food going out was catching my eye. A number of the dishes being taken out were tapas small plates which perked my interest. Then we started reading the signage on the wall outside of the restaurant – All the dishes are sourced locally, fish and shellfish caught from boats in the bay with the ‘fish of the day’ changing daily depending on the catch. Herbs and micro herbs grown at the rear of the kitchen. Viewing the kitchen showcased the food being cooked on griddles over coals. Bang…..hooked……literally.

We ordered a few ‘small plates’ along with three mains.

Small plates were –

Monkfish cured in a nam jim dressing, coriander, lime leaf oil.

Italian Burrata with pea, courgette, mint,lemon and chilli dressing, warm focaccia.

The most amazing olives.

Hot Cornish shellfish – Brown crab claws, mussels & scallop in a creamy white wine sauce.

‘Catch of the day’ which was gurnard, roasted on the bone, lemon, cafe de Paris butter & chive oil & capers.

Pork sirloin steak and Cornish sea salt fries off the children’s menu, bargain for £10.

The whole dining experience was brilliant, made even more memorable due to the view sat eating seafood from the water they once lived in. As this was not expected, more of an accidental find which made this more of a special eating experience.

The Slipway – Port Isaac

A wonderful pub at the heart of the port / harbour. Originally again called in for a pint (theme occurring here). The fish monger is the other side of a single track road which runs through the harbour, so narrow at times the delivery vans were struggling. I’d been into the fish mongers to view the fish and shellfish for sale, they even offered classes to teach and educate you on filleting and preparing fish and shellfish. A number of pots were bubbling away preparing lobster. Having read the menu whilst enjoying a cold pint it proudly advertised the fish was being supplied by the fish merchant opposite. As we sat there we watched the staff from the merchant also taking prepared fish and lobster rolls to the surrounding shops. I’d also seen Nathan Outlaw post about a bluefin tuna being caught by their boat and being prepared opposite us.

Just as a bar snack I decided to sample the squid which came with aioli. In my mind, it has to be good as you have Nathan Outlaws fish kitchen 15 yards away, I was not disappointed!!!

For me, sitting in the harbour eating good quality seafood with a cold lager is magical. To be honest, I could have sat there all day if allowed!

A couple of days after, we returned after spending the whole day on the beach in the harbour plus we explored the local area. After a morning coastal walk another trip was made being inspired viewing the fish monger…..yet again!

This time a couple of mains were ordered as nibbles whilst enjoying a few more cold lagers whilst enjoying the sun.

One dish being their ‘seafood ploughmans’, a lovely alternative take on our usual ploughman’s.

This had fish goujons, squid, prawns and beautiful mackerel pate – made opposite at the fish mongers!

To balance the fish we also ordered chilli topped cheesy chips.

The Mote – Port Issac

This was a last minute decision to eat out. I’d seen the fish monger prepare the dressed crabs in the week and walk them up the hill. For me, again this was a no brainer. Eating crab facing the sea from the boats that had landed it! It was just what I needed. A perfectly prepared crab with plenty of white and brown meat. For me, it’s seafood that simple and heavenly.

Heavenly…..

Port Isaac Fish & Chip Shop – Port Isaac.

I have to admit, I didn’t order these. Due to costs rising, to lower spending we just ordered two small haddock & chips for the boys along with ‘homemade’ curry sauce whilst I ate cheese and crackers 😞.

These were cooked fresh as we waited taking in the view below, as you can imagine, I was happy to do so !

We collected the fish & chips and walked back up the hill.

Instantly the boys started to share their joy. My eldest called me into the kitchen and said ‘dad, you have to try these and the curry sauce, it’s the best I’ve ever had’ . Now that’s quite a strong statement as both have had fish and chips from most of the seaside towns ever visited, as that’s what we go to the coast for right ?? Quote ‘it’s better than Ricks (Steins) and Rockfish’ which is a serious statement as they are his favourite!!

Oh my days! He was right, stunning to the point, I almost marched back down the hill to get some!!! Serving the fish with samphire was a touch of class, added a touch each salt to the fish.

The best thing, the chippy was being run by three young lads, maybe just out of their teens. To see the trade they were getting as well made me very envious! My dream job!

These lads were wizards at their craft and fair play to them.

I’ve been so impressed with all the fish dishes in Port Isaac. You have to be at the top of your game to draw in custom as you have Nathan Outlaw with two places in the port.

I’d love to one day eat here, maybe one day. Again, location is key for me, sat eating some of the best seafood around whilst sitting at the top of the causeway knowing the boats opposite caught the food you are eating whilst the smell of the sea is all around you….magical. We can only but dream.

Rockfish – Torquay

I love everything about Rockfish and what it stands for. Again, the Tv is to blame! Having watched Mitch Tonks many years ago on a programme called ‘Fish Town’. This series was narrated by the legendary John Nettles about the historical fishing port Brixham. At the time Mitch’s vision for the Brixham fish market and his restaurant were met with scepticism and negativity. Like most things and things I’ve witnessed in my own career, people don’t like change and ‘that’s not the way we’ve ALWAYS done it’ – yep that’s half the problem, sorry I digress.

Now look at Rockfish. A successful chain of seafood restaurants across the Devon and Dorset coastline. All the restaurants are supported by Brixham fish market and its daily catches which in turn set a record turnover in 2025 at £77 million becoming Englands largest fishing port.

Brixham harbour supports hundreds of regional jobs across seafood processing, logistics, transport, retail, and hospitality. The fleet handles roughly 100 local trawlers plus an equivalent number of visiting vessels from across the UK, bolstered by additional trade following regional port shifts like Plymouth’s auction closure. A future multi-million-pound expansion at Oxen Cove backed by Torbay Council aims to add 2,900m² of waterside industrial space, create 40 new jobs, and generate over £11 million in additional annual economic value.

I wonder if the locals who moaned still have this view now??!!

Each Rockfish location is situated on the coastline facing the harbour or sea so you get the full seafood experience. Each eating experience has been so memorable.

This is the ‘mission statement’ from the menu –

Our Mission

(It’s the same now as it was 30 years ago!)

To change the way people experience seafood

“I opened my first fishmonger back in 1996, with my first restaurant just two years later. My mission then was the same as it is now: to do seafood better in the UK.

Rockfish exists to connect people with the freshest, most diverse seafood our country has to offer. We believe seafood is at its best when sourced responsibly, served with real passion, cooked simply, and eaten by the water.”

We sat outside and this was our view. Picture perfect.

One of the reasons I love Rockfish is variety of fish and shellfish available. It’s a great way to educate young people on taste and food. We always encourage the children to try different foods and this is a great environment to do so, try something new cooked brilliantly.

Each meal has been that good the boys look forward to going which as a parent is half the trouble at times. The boys love being sat either inside seeing the working kitchen or outside taking in the spectacular views. Have to admit, the Brixham location is our favourite but hopefully in October we will get the chance to enjoy either Sidmouth or Lyme Regis, fingers crossed. Since I’ve been home I’ve seen that Pierre Kaufman has been to the Sidmouth Rockfish, if it’s good enough for a master of his craft and three time Michelin star chef, then it’s good enough for me 😊

The boys chose to share a starter, crisp fried salt and pepper wild prawns and Brixham caught calamari.

Also for the table we had the following –

Seville olives 🫒

Crisp fried anchovies and aioli ❤️

Devon caught spider crab croquettes with a lemon mayonnaise

This next dish was superb, especially it’s a method I’d like the opportunity to do more of.

Scallops, cuttlefish, hake & monkfish cooked on a griddle with a garlic butter, salad and unlimited chips, if you’ve not had Rockfish chips before you’re missing a treat.

Hake & unlimited chips and a must – homemade tartar and curry sauce (minus the chips as my son was yet to put them on his plate as they are served separately).

My youngest son had the shallow fried hake again with chips and his non- negotiable…..tomato sauce !

I think this message on the plates says it all…..