We could tell Peter was already pretty happy with the result when we arrived “I’ve just had a quick peep, and there’s an enormous bass in there … “ This was the bass caught by Graham Doswell the previous day, which had arrived along with the sole. In addition the Hastings beach-launched fleet had sent up a boxed combination of sole, plaice, bass and gurnard. And next to this was a box just up from the Beans with some wonderful large grey mullet and one massive inshore ling.

Eighteen portions came off the bass, and it was interesting to hear Peter’s views about 36 cm bass (the  minimum legal landing size in most parts of the UK) “Hardly worth the bother…” and also that he doesn’t subscribe to the ‘individual portion-sized fish’ culture, which can create a perverse demand, and sometimes even the best prices, for small immature fish. So that means if you go to Paternoster Chop House, you have every chance of eating a fish, like a sole, that has had several opportunities to breed before being caught.

To see these fish, and also peer over the shoulder of Peter as he prepared the bass and sole, go to the photo-documentary.

Even though we are still at the trial stage, seeing fish sourced via Pisces RFR from three locations, with full knowledge of how, when, where and by whom they were caught, was a really good feeling.


Paternoster Chop House

Ling delivered by the Beans on the same day. The status of coastal ling is little studied, and the Beans don’t go out of their way to catch it – on the other hand when they do catch one, they are not going to waste it.

Paternoster Chop House website

Fish Restaurants PiscesHome.html

Peter Weeden, Head Chef at the Paternoster Chop House, adjacent to St Pauls Cathedral, has been an enthusiastic supporter of Pisces RFR for some time, and is already sourcing fish from the Beans fishing off the Helford estuary. It therefore was no surprise when he wanted to be part of the first trial run up from the Sussex fisheries, along with Moshi Moshi.