Submitted by Melissa Stewart.
Mitch Tonks is the founder of Rockfish and one of the UK’s most acclaimed restaurateurs, chefs and authors. His recipes are always a true celebration of seafood, a combination of simplicity, taste and zeal. This, his sixth cookbook, continues to show how easy it is to eat sustainable British seafood informally with minimum fuss and maximum joy.
The book reflects the changing catch and the changing scenery of coastal life through summer and in winter with stunning food photography from Chris Terry.
Mitch brings to life some fabulous seafood recipes, ones that have helped shape the Rockfish history; dishes that are enticing and full of flavour yet so simple, accessible and unpretentious. Celebrating our island’s most wonderful harvest and creating occasions to savour, this is delicious seafood made to share with family and friends.
With more and more people discovering the joy of home cooking during lockdown, Mitch hopes this book will give people confidence when it comes to preparing and cooking seafood – particularly when Britain has such an abundance of fresh fish and seafood right on its doorstep. From simple fried or raw fish to Singapore chilli crab, mackerel shawarma, pizza ‘claminara’ and fried salt and pepper cuttlefish, this is a delicious and exciting collection of recipes that will have fish fanatics sighing with pleasure and turn reluctant seafood eaters into super-fans.
Living on the quayside in Brixham among the hustle and bustle of a thriving fishing port of such national importance, Mitch’s Rockfish restaurants are the realisation of his enduring vision of creating amazing seafood destinations. With eight restaurants across the Devon and Dorset coastline and a growing seafood-at-home delivery business, his pace and energy remain undaunted.
Mitch opened his first fishmongers with nothing but a love of British seafood, stemming from his upbringing and cooking with his grandmother, and a desire to make it more available near where he lived. Leaving behind a world of accountancy and finance, more than two decades have now passed and his vision to bring the joy of eating wonderful seafood to the nation remains undiminished. A captivating story in itself that sets the scene for the reader and captures the spirit of the book.
You can purchase the book here.
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