Tom Jonik Meat & Fish Manager 

Far west is the best

In my previous career as a chef I discovered there’s no better place to catch, sell and cook fish than in Cornwall because the range of species around our shores – 50 and counting – is arguably the best in the world.

Most of the fish on our counter will have been landed just the day before it’s sold and it’s so fresh it will have a shelf life of around five days, sometimes more. Hake is our best-selling fish but the wonderful freshly picked Newlyn or Newquay crab we sell is by far the best-selling shellfish.

This is the most satisfying job I’ve ever had. There’s always so much more you can learn about the great food we have here in Cornwall. In addition to my day job I‘m one of the employee directors on the board of the Trust company that oversees the business now we are employee owned. It’s really interesting.

Sting in the tale

Our lively butchers and fishmongers like to keep our customers entertained as well as informed. Some are surprised to see the occasional weever fish on the counter. These notorious little foot stingers actually taste delicious: We tell people that if they have been stung by them that it’s a chance to get their own back!