This week you meet a champion of the sea and of preparing seafood simply and sustainably. Whether you’ve got one of his cookery books, visited his award-winning Seahorse and Rockfish restaurants or watched him on TV with world class rugby player Matt Dawson, you’ll know that Mitch Tonks is one of the country’s most fervent ambassadors for fish
You’ll hear just how fervent, when he talks about the planetary benefits of freezing fish; whether prawns should be on or off the menu and what he’s doing to make sure that the rubbish his trawlerman collects from the sea isn’t dumped straight back into the ocean.
He’s also great on the difference between real hospitality and the stage set version and why the willingness to chat is a must if you want to become a restaurant owner.
I thoroughly enjoying spending time with Mitch, and I’m confident you’ll enjoy this weeks conversation.