Celebrating the sea’s natural rhythm
We all know strawberries taste better in summer. And the meat-eaters amongst us enjoy lamb in spring. In some countries, certain veggies just aren’t available at certain times. Ever tried to get limes in December in New Zealand? (Spoiler alert - it’s very hard).
Fish and shellfish are the same. Some are just plain better to eat at certain times. The trick is knowing which, and when, and that’s where we come in…
We believe in the beauty of eating seafood at its seasonal best
We’re excited to launch our new Seasonal Seafood Campaign – a year-long celebration of the UK’s finest, freshest, and most sustainable fish and shellfish.
Four times throughout the year, we’ll shine a spotlight on a different British seafood species, celebrating it both in our restaurants and online. We invite you to rediscover seafood the way nature intended; totally in harmony with the rhythm of the seasons…
Why are we doing this?
Our commitment to the sea and the fishermen we work with drives everything we do. By celebrating seasonal seafood, we aim to show that eating what’s in season is not only better for the ocean, but it also results in a tastier and fresher dining experience. In a world where food is available all year round, we’re choosing to follow the natural peaks and troughs of the sea, honouring its seasonal gifts and encouraging a more mindful way of eating.
It’s also fun to celebrate the wins! Why can’t we get dizzy about Dover sole? Giddy about gurnard? Or hot under the collar for hake…
What can you expect?
Throughout the year, you’ll experience a vibrant series of celebrations across all our restaurants and online. From limited-time menus featuring the hero seafood of the season to in-restaurant events, recipe cards, videos, and social media stories – you’ll have countless ways to engage. Whether you're enjoying a meal with us or ordering seafood at home, every part of the experience will reflect our love for the freshest, seasonal seafood.
What does ‘seasonal’ actually mean?
The question really is what does ‘sustainable’ mean, especially when it comes to seafood. The word sustainable is chucked around a LOT, but with seafood, there are so many factors that influence its sustainability. Responsible sourcing, seasonality, equity, stock quotas, locality, and the number of road miles all play a part.
The seasonality of a species is more than a technical label – it’s a feeling, a sense of rhythm tied to nature. Like most things in life, it’s complex, subjective, and nuanced. A fish isn’t simply in one day and out the next; changing weather, shifting temperatures, and spawning patterns all impact their behaviour. These natural shifts guide their availability – from day to day and year to year – influencing their seasonality (and as a result, their sustainability.)
The sea has its own pulse; being connected to the ocean means listening to its story. Our fish buyers, fishermen, and processors in Brixham live this every day. They read the waters, watch the skies, and sense the natural patterns of the ocean from day to day. Their instinct and experience tell us when a fish is at its best.
This deep connection is the soul of our new Seasonal Celebration. It’s not just about ticking boxes, but about reading the signs, feeling the changes, and celebrating the natural flow of life from the sea to our tables.
What's at its best right now?
Click here to find out what we are celebrating at the moment in our restaurants and sending to your homes.
We all know strawberries taste better in summer. And the meat-eaters amongst us enjoy lamb in spring. In some countries, certain veggies just aren’t available at certain times. Ever tried to get limes in December in New Zealand? (Spoiler alert - it’s very hard).
Fish and shellfish are the same. Some are just plain better to eat at certain times. The trick is knowing which, and when, and that’s where we come in…
We believe in the beauty of eating seafood at its seasonal best
We’re excited to launch our new Seasonal Seafood Campaign – a year-long celebration of the UK’s finest, freshest, and most sustainable fish and shellfish.
Four times throughout the year, we’ll shine a spotlight on a different British seafood species, celebrating it both in our restaurants and online. We invite you to rediscover seafood the way nature intended; totally in harmony with the rhythm of the seasons…
Why are we doing this?
Our commitment to the sea and the fishermen we work with drives everything we do. By celebrating seasonal seafood, we aim to show that eating what’s in season is not only better for the ocean, but it also results in a tastier and fresher dining experience. In a world where food is available all year round, we’re choosing to follow the natural peaks and troughs of the sea, honouring its seasonal gifts and encouraging a more mindful way of eating.
It’s also fun to celebrate the wins! Why can’t we get dizzy about Dover sole? Giddy about gurnard? Or hot under the collar for hake…
What can you expect?
Throughout the year, you’ll experience a vibrant series of celebrations across all our restaurants and online. From limited-time menus featuring the hero seafood of the season to in-restaurant events, recipe cards, videos, and social media stories – you’ll have countless ways to engage. Whether you're enjoying a meal with us or ordering seafood at home, every part of the experience will reflect our love for the freshest, seasonal seafood.
What does ‘seasonal’ actually mean?
The question really is what does ‘sustainable’ mean, especially when it comes to seafood. The word sustainable is chucked around a LOT, but with seafood, there are so many factors that influence its sustainability. Responsible sourcing, seasonality, equity, stock quotas, locality, and the number of road miles all play a part.
The seasonality of a species is more than a technical label – it’s a feeling, a sense of rhythm tied to nature. Like most things in life, it’s complex, subjective, and nuanced. A fish isn’t simply in one day and out the next; changing weather, shifting temperatures, and spawning patterns all impact their behaviour. These natural shifts guide their availability – from day to day and year to year – influencing their seasonality (and as a result, their sustainability.)
The sea has its own pulse; being connected to the ocean means listening to its story. Our fish buyers, fishermen, and processors in Brixham live this every day. They read the waters, watch the skies, and sense the natural patterns of the ocean from day to day. Their instinct and experience tell us when a fish is at its best.
This deep connection is the soul of our new Seasonal Celebration. It’s not just about ticking boxes, but about reading the signs, feeling the changes, and celebrating the natural flow of life from the sea to our tables.
What's at its best right now?
Click here to find out what we are celebrating at the moment in our restaurants and sending to your homes.
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