Fishmonger | Restaurant
Fishworks was first opened in Bath in 1995 by Mitch Tonks, who has spent most of his life pretty much either in or on the sea. His decision to open a specialist fishmongers at a time when, let's face it, most were going out of business, thanks to the supermarkets, was both brave and long-sighted. His drive and determination to reintroduce fish into our daily diet know no bounds - given the spanking freshness of his produce, it shold be no hardship for us either.
The fish comes mainly from the fishing fleets at Brixham, Newlyn and Plymouth - the South West fisheries are well-managed with strict quotas that are adhered to, so the fish that is caught is certain to be from sustainable species.
Scallops, lobster and crab come from small family businesses, fishing for generations with methods that are fair and sustainable. Scallops are caught by divers and langoustines come from a fishery in the Isle of Lewis.
Fishworks remain committed to working with fisherman and fisheries that are well-managed - and the quality of the fish is testament to that.
In Christchurch he also runs his Seafood Cookery School, where he aims to demystify cooking fish and shellfish, and you can get involved as much or as little as you want and still come home with masses of information.