Fishmonger with an impressive selection often includes fresh tuna, marlin and swordfish as well as more familiar varieties.
He uses an old smokehouse to produce his own smoked salmon and has a good stock of game in season.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.
- Open: Mon-Sat 9.00-18.00
- Closed: Sun & Bank Holidays
ProductsBass Sea - Wild (in season) Bass Sea Farmed Crab - Cooked Crab - Dressed Crab - Live by arrangement Eels - fresh Fish fresh general Fish - Shellfish Gravadlax Halibut - real not Greenland Herrings - fresh Kippers - undyed Lobsters - cooked Lobsters - live by arrangement Oysters - Rock Samphire - Marsh (in season) Sardines - fresh in season Scallops - fresh Bay Sea Trout - in season Smoked Haddock - golden Smoked Haddock - undyed Smoked Mackerel Smoked salmon Swordfish - fresh Trout - Rainbow Tuna - fresh Turbot Whelks Whitebait