"In the Southwestern region, we greatly appreciate our seafare. We relish in its glory": Mitch Tonks discusses his new Salcombe eatery and the present condition of our fisheries industry.
Mitch Tonks, renowned South West seafood chef, expresses anticipation and relief as he prepares to inaugurate Rockfish Salcombe – his 10th seafood establishment. This long-awaited venture, scheduled to open in mid-June, has been seven challenging years in the making, Tonks reveals.
Throughout his 25-year career, Tonks, born in 1966 and a native of Weston-super-Mare, has experienced a mix of triumphs and setbacks. From his beginnings as an accountant to establishing a successful fishmonger, running FishWorks and The Seahorse in Dartmouth, and helming the Rockfish chain across Devon and Dorset, Tonks' journey has been filled with transformation. He has also authored seven cookbooks, starred in television shows, and been appointed as an ambassador for the Marine Stewardship Council.
Despite these accomplishments, the construction of Rockfish Salcombe has posed substantial obstacles. Engulfed in a series of complications, a bright and sunny spring day in early May finds Tonks eager to finally open the restaurant's doors.
"Salcombe is one of the most beautiful estuaries in the world, and I have always been captivated by it," Tonks shares, reminiscing about the location that drew him to establish his latest venture. Drawn to an old boatshed near where local fishermen land their catch, Tonks soon found himself captivated by the no-nonsense maritime charm and the enchanting estuary view.
However, from this picture-perfect setting, the road to opening was fraught with challenges. Months were spent outlining the vision, securing the lease, obtaining planning permission, and navigating construction difficulties, including soaring costs and unforeseen building issues. Just as construction was about to commence, it was discovered that the building was sinking, requiring extensive underpinning and renovations.
Despite these hardships, Tonks maintains that the resulting restaurant is well worth the wait. "Sitting here, enjoying great seafood, with this stunning view down the estuary – that's what I envisioned," he says.
Salcombe's ambiance, embodying picturesque seaside towns and breathtaking water vistas, makes it an ideal addition to the Rockfish family. With nine existing locations along the South West coast, the locally sourced seafood restaurant will offer a familiar taste of excellence to the community. But despite its location, Tonks believes Salcombe is underrepresented in terms of fine dining options.
Preparations for the opening are underway, with key staff members transferring from other Rockfish locations and Salcombe Brewery's taproom set to serve session ales. Recruitment remains a challenge, as is customary in the hospitality industry, particularly in a hyper-seasonal venue like Salcombe. However, Tonks expresses confidence in his team and excitement for the restaurant's Salcombe-inspired menu.
The menu will stick to the classic Rockfish formula: fresh, local seafood served simply with minimal fuss. Rockfish Salcombe aims to attract a diverse clientele, ranging from holidaymakers and second-homeowners to locals eager to indulge in a unique culinary experience.
"What sets Rockfish apart is our commitment to celebrating great British seafood," Tonks explains. "For far too long, seafood has suffered from poor quality and uninspiring offerings. In the South West, we value our seafood, and that is what Rockfish is all about."
Although excited about the upcoming opening, Tonks has relinquished his executive chef duties. After nearly 40 years in the industry, Tonks appears content to oversee operations, design the menu, and leave the daily kitchen management to others. "The ultimate responsibility always rests with you," Tonks admits. "You constantly think about ways to improve. As we grow, you have to let go of certain things."
Yet Tonks' plate remains full. Beyond the impending Salcombe opening, plans are afoot for another Rockfish in Sidmouth in the autumn. The chef is also focusing on expanding the online seafood market and tinned seafood shop, which have garnered significant popularity. In addition, Tonks co-founded the Devon Environment Foundation in 2020, a charity aimed at supporting grassroots projects across the South West. A recent project, Rockfish Litter Free Sea Project, targeted plastic pollution around Brixham harbor.
As he embarks on this new chapter, Tonks remains uncertain about future endeavors. "Who knows what the future holds?" he muses. "We'll continue our mission of serving great seafood. That alone will keep me busy for the time being."
[For more information on Rockfish Salcombe] (URL of the location provided in the original text)
- Mitch Tonks, as he readies Rockfish Salcombe, envisions that the restaurant's cozy seaside vibe and delectable local seafood dishes will blend seamlessly with Salcombe's existing home-and-garden charm, making it a perfect food-and-drink destination for residents and travelers alike.
- With the anticipated opening of Rockfish Salcombe, Mitch Tonks looks forward to extending his lifestyle brand's offerings, sharing his passion for great British seafood with both local connoisseurs and tourists seeking an authentic South West culinary experience.
