Not only can we tell you where and when your fish was caught, but on which boat and by whom.
We believe that to be a great restaurant, you must also be a sustainable one. We’re proud of the progress we’ve made, having been awarded the Sustainable Restaurant Association’s highest score worldwide for sustainably sourced seafood, recognising our sea-to-plate traceability, whole-fish philosophy and unparalleled local sourcing programme.
The majority of the Weymouth fleet are small day boats, single handed, owner operated, fishing the inshore waters with lines, pots and static nets. You’ll find them listed on our menu. Arrive at the right time and you see baskets of Portland crabs and lobsters, line-caught sea bass, mackerel and pollack, landed at our doorstep. That’s our supply chain, start to finish.
Shaped by his experiences at some of the world’s leading land-to-table restaurants, the challenge for Chef Patron Ben Champkin is always to cook things simply, but perfectly, respecting the integrity of what’s local and in season.
“The real job of the chef is not to get in the way of the ingredients. It’s important to understand when things are available and when they aren’t. Our menus change to reflect what’s at its best. Our task is to celebrate not complicate.”
The Old Fish Market was built in 1855, by renowned British architect Thomas Talbot Bury. The Grade II listed, Portland stone building has been painstakingly restored by local craftspeople to create a beautiful dining space with views over the harbour.
Sustainability informs every decision. We’ve installed greener heating systems, including solar energy, to save over 10 tonnes of CO2 every year. Our partnerships with local producers minimise food miles, and we’re targeting zero food waste.
