Mitch Tonks
Founder and CEO at Rockfish
The award-winning restaurateur, cookery writer and Caterfood customer reveals his ultimate sweet dishes
A thriving British seafood business dedicated to fresh, sustainable food. Every fish on the menu is either MSC-certified or caught and managed responsibly in the southwest of England, while a firm zero-waste policy ensures nothing is squandered. Having first opened its doors in Dartmouth 14 years ago, Rockfish has expanded to several prime locations along the south coast, including Plymouth, Weymouth and Torquay. therockfish.co.uk
" It’s an Italian dessert with vodka, prosecco and lemon sorbet blended together, with black sambuca dropped in at the end. "
Tell us a bit about yourself
I’m a fishmonger and self-taught chef who’s passionate about quality, sustainability and small details. Along with a group of other talented people, I’ve built the Rockfish group into a 10-site strong restaurant business – and we have a fish supply business, fishing boat and canning business, too! I’ve also written six books and opened a total of 27 restaurants throughout my career.
Name five desserts you just couldn’t live without
SCROPPINO
It’s the perfect digestif! It’s an Italian dessert with vodka, prosecco and lemon sorbet blended together, with black sambuca dropped in at the end.
CRÈME CARAMEL
My friend, chef and restaurateur Henry Harris makes the best one in the
world – one taste and you’re hooked.
ICE CREAM
The team at The Seahorse restaurant in Dartmouth make a wicked salted honey ice cream, served with Pedro Ximénez and sultanas.
TIRAMISU
Coffee, Kahlúa and creamy stuff? Delicious!
APPLE PIE
I love apples, spices and melting
vanilla ice cream. It’s a classic.
If you were stranded on a desert island, what would your three foodie essentials be?
1. Olive oil
2. Anchovies
3. A big plate for all the above!
