Our staff have years of experience working in the fishing industry and the fresh fish and seafood processing world, acquiring in-depth knowledge and expertise. Why not meet a few of them . . .
Mark Kearsley, Premier Account Sales
“I had my own fish wholesale and retail business for 28 years but then ceased trading due to personal circumstances. Most of my customers ran kitchens at premier establishments such as The Savoy, The Berkeley Hotel, The Dorchester and Gidley Park (whom Matthew Stevens now supply), which are all one and two Michelin starred restaurants.
We were one of the first companies doing door-to-door deliveries to the Home Counties and the M4 corridor from St Kevan. Fish were sourced from 25 local day boats supplying directly from Cadgwith, Porthallow, Coverack, Porthoustock, and Helford. My role now is not dissimilar to what I was doing in my own business, selling fish to premium customers, and sourcing day boats for traditionally-caught sustainable fish.
I’ve been fishing and in the fish trade all my life, and I still get a buzz from selling good fish to customers who appreciate the quality of what they’re getting.”
Peter Hill, Factory Manager
“I’ve worked with fish almost all my working life, 39 years in total, 18 years in Cornwall and six years with Matthew Stevens. When I was 11 years old I used to help out at John Oxley’s shop, a fishmongers in Littlehampton (son of J B Green Ltd, a London franchise) and then went onto work in the same shop full time.
That’s where I learned my trade from an old east end boy who, apart from his stint in the war, had been doing it all his life. He was a fantastic bloke and taught me everything I know including knowledge about smoking fish and shellfish which can take a lifetime to accumulate.
I’m a filleter by trade so I’m always keen to jump on the knife whenever it’s needed. I’m also a perfectionist so it takes a lot for people to live up to my expectations. You have to have an aptitude for this job. The worst mistake anyone can make about preparing fish is having a pre-conceived idea that it’s easy.”