David Palmer at Life of Fish
David Palmer has been a fishmonger for over 15 years. After managing the fish concession at the Selfridges food hall, David opened his own shop during lockdown and has since gained a loyal following among southwest Londoners. David meets dayboats in East Sussex to source the very best seafood every week. It’s then available at his Clapham and Tooting sites within 24 hours – expect whole fish to oysters and crustaceans. You can also find the catch of the day online for local delivery or pick up in store, in addition to a selection of deli items selected by David’s wife Ruth.
A fishmonger for two decades, Mitch Tonks is founder of the south west’s Rockfish group of restaurants. He also delivers fish caught in the south west to homes around the country – check out his online supermarket to find seafood from Brixham’s waters. Produce is updated daily, and fish is dispatched the same day so you can expect the freshest selection, either chilled or frozen. Mitch is also a respected authority on sustainability, operating a zero-waste supply chain with all stock coming from MSC certified fisheries or accredited freshwater farms. Choose from hake, plaice, monkfish, seabass and cooked shellfish like lobster and shrimp.
Robin Moxon at Moxon’s
Ask any top chef where they buy their seafood and there’s a fair chance they’ll mention Moxon’s, which has sites in South Kensington, Islington, Clapham and Dulwich. With over 25 years in the industry, owner Robin prides himself on sourcing only the finest sustainably sourced seafood from the UK coast and Billingsgate Market. Robin and his team help customers choose the best fish from a selection that can run from red mullet and brill to crab and huge Scottish langoustines. Moxon’s also has a smokehouse in Wimbledon where they smoke salmon, cod, haddock, mackerel and kippers.
Brendan O’Sullivan at Fin & Flounder
Fin & Flounder is a family run fishmonger at Hackney’s Broadway Market. Owner Brendan O’Sullivan worked behind the till before buying the shop from the previous owner back in 2015. Now, he hand-picks every fish it sells from fishermen in Scotland and Cornwall. Harder-to-source fish come from Billingsgate Market and the team also supply some of London’s best restaurants, including Brat, Rochelle Canteen and The Waterhouse Project. At weekends, the team serves homemade street food like scallop butties, lobster rolls and prawn burgers – all with salty, vinegar-drenched chips.
Alex Hunter at The Sea, The Sea
Chef-led fish shop and seafood bar The Sea, The Sea has two outposts: Chelsea and Hackney. Founder Alex Hunter buys seafood from fishermen in Cornwall, Devon and Dorset, and with bespoke in-house ageing cabinets for dry-aged options, the team also supplies fish to over 100 of the best restaurants in the country.
Rex Goldsmith at The Chelsea Fishmonger
The Chelsea Fishmonger sells great quality fish and seafood at its shops in London and Surrey. Each one is hand-picked daily from the Cornish market at Newlyn or Billingsgate Market. Owner Rex Goldsmith is a fount of knowledge on fish, with a long list of loyal clients including Nigella Lawson. The selection is hyper seasonal, so you’ll only find what’s available in UK waters each day.
The seafood industry in the UK is male dominated, but twin sisters Khatiche and Rebekah Larcombe have set out to change that. The duo currently have a residency at The Birds Nest pub in Deptford where you’ll find them shucking oysters each week. They also create seafood platters made from sustainably sourced fish, and regularly pop up at south London markets. Less of a traditional fishmonger, it’s still worth trying to catch them when you can.
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Nic Rasecle at La Petite Poissonnerie
Chef Theo Randall buys his fish from La Petite Poissonnerie in Primrose Hill. Owner Nic Rasecle sources most of the seafood from day boat fishermen in the UK and the shop wastes less than 2% of produce. As well as an extensive selection of fresh fish, there’s marinated seafood that’s ready to cook at home, as well as delicious seaweed and Japanese deli items. Nic is passionate about sustainability, so you’ll be able to track down harder-to-find fish like coley and line-caught mackerel. Visitors can also stop for Japanese and French-inspired meals at the restaurant, though you’ve got to get down here early if you want the best catch of the day.