Mitch Tonks

Looking out across the waters of the Bristol Channel would be Mitch Tonks’ first significant connection with the sea.

He grew up with his mother in Weston-super-Mare. Just a few doors down the road lived his grandmother. It was in his grandmother’s kitchen that his earliest food memories would form. He recalls buckets of eels arriving at her back door, fished from the Rynes by the local children. The eels would win an hour’s reprieve swimming around in her sink before being chucked, boiled and jellied. Mitch would run errands for his grandmother. He’d return home from the fishmonger with shrimps, which he’d help to peel and prepare sandwiches with, which they would then devour together. These simple shared pleasures were the first small steps of a food journey that would take Mitch to culinary experiences all around the world. But home would always be the coastline of the south-west of England and the place where his fervour for seafood in particular would shape and resonate most profoundly.

Mitch has become one of the most respected and knowledgeable seafood people in the country and an acclaimed restaurateur, chef and author in the process. His Seahorse restaurant has won the Observer’s ‘Best UK Restaurant’ gong; his Rockfish takeaway restaurant chain has twice claimed ‘Best Independent Restaurant’ at the National Fish & Chip Awards. Of his books, one of them – Fresh – scooped ‘Best Fish Book’ at the Gourmand World Cookbook Awards. And his achievements and influence have been further recognised with a nomination for Ernst & Young’s ‘Entrepreneur of the Year’ and inclusion in The Caterer’s prized ‘Top 100 Most Influential Foodies’ list.

Such accolades are an acknowledgement for a philosophy that is genuine and refreshing in a world where Michelin stars and viral social media campaigns so often steal the limelight: keep it simple and do something as well as you can possibly do it.

Each new day at The Seahorse, the Dartmouth quayside restaurant he co-owns and runs with his best friend Mat Prowse, begins as though it was their first. Acutely aware that they are only as good as the weather and climate and the food they source, they must rely on their kitchen team to treat those ingredients with care and respect and trust their front-of-house team to welcome each new customer into the restaurant with the warmth afforded to an old friend.

And so it is with each of the other restaurants under his stewardship – Rockfishes in Dartmouth, Torquay, Plymouth and Brixham, and the Spiny Lobster in Bristol. In Brixham, the restaurant stands proudly amongst the bustle and noise of the fish market, allowing the Rockfish chefs to see and hear the catch of the day, every day.

On TV he’s known for his ten-part fishing series with Matt Dawson and appearances on Saturday Kitchen and Market Kitchen. He is a consultant for the menus on the distinguished Pullman trains run by Great Western Railway and also to a number of brilliant national restaurants, including Hawksmoor in London. He is a champion of sustainability and driven by a strong belief that the South West coast is Britain’s Seafood Coast and produces some of the finest seafood in the world.

He is committed to constantly giving back to the community that has given him so much. He has embarked on an academy scheme in partnership with South Devon College to help train the next generation of aspiring chefs and to supporting the local fishing industries. On matters of UK fishing, sustainability and supply, his is arguably one of the most erudite and credible voices out there.

Mitch Tonks features in Signature Chefs Recipe Book South West. Details here

The Seahorse, Dartmouth
Elegant bistro with an open kitchen and leather banquettes, for charcoal-roasted fish and seafood.
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Grilled Norwegian Cod with avocado by Chef Mitch Tonks

By chef Mitch Tonks

Grilled Norwegian Cod Mitch Tonks Signature Chefs recipe


Norwegian Sustainable Cod with Caper and Avocado Butter It’s hard to go wrong with some delicious cod, simply grilled but I’ve added in a great healthy addition of avocado to this dish too - mixed in with butter and lemon, they provide a perfect topping for a nice chunky fillet of cod. Salting the cod first removes the moisture and allows you to keep it for longer whereas ‘short-salting’ like this fur up to 10 minutes firms up the flesh before cooking.

To Make

Pre heat the grill to maximum. Cover the cod in salt and leave for 10 minutes. Make the butter by mashing the avocado with the lemon juice and zest then mix in with the soft butter then add the garlic, Worcestershire sauce and Tabasco to taste, add the capers and dill then season.

Brush the cod with a little melted butter then place under a hot grill for 5 minutes, remove then spread some avocado butter over each piece and grill for a further minute or so. Serve with curly kale or purple sprouting broccoli.

The Seahorse

This recipe is featured in our book Signature Chefs South West & Channel Islands. Click here for more information

Ingredients for two servings:

  •  Norwegian cod fillet 2 x 200 g /7 oz chunks
  • 2 tbsp salt
  • 1 ripe avocado
  • Juice and zest of 1 lemon
  • 50 g /2 oz soft butter
  • 1 garlic clove, crushed
  • Splash Worcestershire sauce
  • Splash of Tabasco
  • 1 tbsp capers, roughly chopped
  • 1 tsp dill, chopped
  • Sea salt Black pepper

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