From Boat to Plate - The Fishmongers

In the previous blog post, we spoke to Tony Wreford, skipper of the Becci. The Becci is Greendale’s potting and netting vessel; Tony navigates her through the waters of Lyme Bay almost every day, catching fresh crabs, lobsters, whelks or cuttlefish, then lands his catch at Exmouth Docks. The Docks are just 10 miles from Greendale Farm Shop, so live crabs and lobsters can be delivered in moments to the Farm Shop’s wet-fish counter, where they are kept in water tanks and sold live or cooked to customers.

Greendale Farm Shop is justifiably proud of its fish counter and its skilled and knowledgeable team of fishmongers. James, Dave and the team work hard to ensure customers always have a superb choice of the highest quality fresh fish available, liaising closely with the skippers of Greendale’s fishing fleet and the expert fish buyers at Brixham and Newlyn fish markets. As James points out, because Greendale has its own fishing fleet, it can control the supply of much of the fresh fish sold at the Farm Shop, so customers can enjoy properly competitive prices. Any fish not provided by the Greendale fleet or sourced locally is bought only from tried-and-trusted suppliers (Bass and Salmon, for example).

Over the years, the Greendale wet-fish counter has garnered a loyal following, supplying locals in-the-know, visitors from farther afield and some of the region’s leading restaurants and pubs with fresh, carefully prepared seafood. Recently, Greendale has been pleased to supply fresh fish to the prestigious Lympstone Manor, near Exmouth, after chef/patron Michael Caines MBE chose to add it to his menu at the Manor’s Michelin-starred restaurant. As well as being one of Britain’s most celebrated and influential chefs (and a genuinely lovely guy), Michael is known as a real champion of regional food and drink; a co-founder of the Exeter Festival of South West Food and Drink, he’s long advocated better recognition for the Westcountry’s wonderful artisanal producers. Michael is passionate about sourcing high-quality ingredients and considers provenance to be hugely important – he’s an expert on how, when and where to find exceptional local produce, and (of course) how to make the very best of it.

On a recent visit to Greendale Farm Shop, Michael spoke to James the fishmonger about the importance of using local ingredients, noting freshness, seasonality, food miles, good value and a positive impact on the local economy as key factors. He explained that Greendale seafood was chosen for Lympstone Manor because Greendale Farm Shop offers one of the best arrays of fish in the South West; by working directly with Greendale’s team of fishmongers (and by extension its skippers and buyers), Michael can source fresh fish for his menu, with help and advice on selecting seasonal and sustainable options. Daily deliveries of expertly prepared and carefully packed fresh fish keep the restaurant supplied with seafood that’s often come straight from the boat. Michael states; “We have the advantage of knowing that the fish is coming in on a daily basis. We are able to select the best fish from working with Greendale, [the fishmongers] are real craftsmen, they show a lot of care and attention. That’s why we like working with them.”

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