Rockfish

Rockfish: Changing the Way Britain Eats Seafood At Rockfish, our mission has always been simple: to make the very best seafood accessible, enjoyable and sustainable. What started with a single restaurant has grown into a family of coastal restaurants, an Online Seafood Market, and a commitment to protecting the future of our seas. We believe seafood should be celebrated — caught responsibly, cooked with care, and eaten with joy. Here’s a look at what we do and why we do it. Restaurants by the Water Our restaurants are dotted along the Devon and Dorset coastline, each one rooted in its harbour town and shaped by the sea. From Brixham to Salcombe, Sidmouth to Plymouth, every Rockfish restaurant has one thing in common: it’s built around the daily catch. Menus are simple but generous, showcasing fried and grilled fish, shellfish, and seasonal specials. We’ve kept the spirit of the British seafood restaurant alive while making it a little more relaxed, a little more fun. Our guests can tuck into crispy haddock and chips, chargrilled monkfish, or a plate of freshly steamed mussels with a glass of something cold, all while watching the boats that landed the catch just hours before. We’ve designed each space with the coast in mind: open-air terraces, eco-friendly furniture made from recycled nets, and views that make you slow down and savour the moment. The Online Seafood Market For too long, people living away from the coast have had limited access to truly fresh fish. Supermarket counters can’t always match the quality of a quayside fishmonger. That’s why we built the Rockfish Online Seafood Market — to connect households across the UK directly to the Brixham fleet. Every morning, our expert buyers walk the fish market floor, just metres from our unit on the quay. We buy the best of the day’s landings and prepare them immediately, portioning and vacuum-packing to lock in freshness. By 2pm, you can order online and have your seafood on your doorstep the very next day. What isn’t sold by the end of the day heads to our restaurants for evening service or is blast-frozen within hours of landing, ensuring zero waste. It’s a supply chain that is as fresh as it is sustainable. A Zero-Waste, Sustainable Approach We are deeply committed to sustainability. Our position on Brixham Quay gives us unique visibility over what comes in each day, allowing us to buy selectively and responsibly. We operate a zero-waste supply chain: no fish is thrown away, and everything is used either fresh, frozen, or in our restaurants. Even our packaging is part of the story. Every order is sent in recycled and recyclable boxes, and customers can return them for credit or hand them in at our restaurants, where they’re turned into garden furniture through our recycling partner. We also champion MSC-certified species, rope-grown mussels, pot-caught shellfish, and innovative projects like Disco Scallops™, which use LED light attraction to catch scallops without damaging the seabed. For us, sustainability isn’t a marketing line — it’s the only way forward. Tinned Seafood Alongside fresh fish, we’ve developed our own range of premium tinned seafood. Inspired by the Iberian tradition of preserving fish at its peak, our tins are hand-packed, beautifully designed, and perfect for sharing or gifting. They extend the life of great seafood and give people a way to enjoy Rockfish flavours anywhere, anytime. From mussels in escabeche to sardines in olive oil, each tin tells the story of the sea and the skill of the people who prepare it. Beyond the Plate Rockfish isn’t just about serving seafood; it’s about telling its story. Through our Skipper’s Log blog, our festivals like the Brixham Sardine Festival, and collaborations with chefs and producers, we want to bring people closer to the sea. We’ve campaigned on sustainability issues, highlighted the challenges of the fishing industry, and shared the joy of eating fish in ways that are fun, engaging, and informative. And it doesn’t stop at food. We’re creating jobs, supporting communities, and investing in coastal towns where fishing is at the heart of daily life. A Mission for the Future When Mitch Tonks opened his first fishmongers back in 1996, the goal was simple: help people buy and eat the freshest, most sustainable seafood in the world. Decades later, that same aim drives everything we do at Rockfish. We’ve grown, yes — more restaurants, a nationwide seafood delivery service, partnerships with innovators — but the heart of Rockfish hasn’t changed. We exist to celebrate seafood, to protect the oceans, and to share the joy of eating fish with as many people as possible. Because whether it’s a portion of haddock and chips by the sea, a tin of mussels on your kitchen table, or a fillet of brill delivered fresh to your door, seafood is one of life’s true pleasures. And at Rockfish, we want that pleasure to be sustainable, accessible, and unforgettable.