Regarding eating fish, Nathan thinks it lies with the cultural ingrained of the unknown. For example, take British school canteens, "I don’t know, but I don’t think there are any in this country that serve fresh fish". Before the war, Nathan floats the idea that fish consumption was a lot higher. Fishmongers were everywhere, most villages and towns had more than one. But I remember reading a Guardian Opinion piece about our optimism for the sea after the war, that never-ending vat of food called the ocean and how we increased our diet. A study by The National Survey (NFS) and Expenditure and Food Survey (EFS) confirmed this back in 2012 showing per-head consumption of fish was around two percent higher than in 1975, according to a report commissioned by Sainsbury's in association with the Future Foundation.

   The price, is a fishmonger expensive? Or do us, commoners, just know so little we assume it is.

“Fishermen are the worst people for asking for help.”

      "There used to be certain species of fish that were a bargain, dirt cheap, your mackerel, herring, sardines, cod and any other white fish. Things like turbot and lobsters have always been expensive, purely because the way they are caught". What does Nathan mean? "You don’t catch as many, a lobster fisherman (we will meet Callum later on) may put as many as 500 pots out, which sounds a lot", it’s nothing if you think about ‘pot luck’. He will lift dozens and dozens with nothing in it, and it is no easy job, especially when you are out there on your own, the sea is that unforgiving father-in-law you wish you never had.

     The risk of going out to sea alone is not worth it when the weather is not smiling. It is a perilous profession, particularly on the North Coast. With all that in mind, with pricing takes all the risk, luck and availability. Nathan notes, "pickled herring is one of the best things ever, and that would have been so cheap as they smell when old and least popular". Sardines on the bbq, or when spider crabs come in, sometimes mixed with a few hen crabs, they come in their droves. Whole armies. They then mate, and "then you could quite literally lift them out of the water as they are all knackered from shagging so much". Then they disappear like they were never there. That’s the seasonality here.


     Lobster season is more about the safety of the fishermen, they are there all the time, but if it's rough seas, then it's a no go. In September the oily fish make an appearance, good mackerel, herring. Everything the restaurant serves here is from Cornish boats, it limits the kitchen sometimes, but this is a very non-stereotype Michelin experience. Langoustines you ask? "We just don't do them because no one is catching them in Cornwall". The odd Scottish boat will come down, as the majority of Cornish don't have the equipment or capability of catching langoustines. They are there.

     Right outside the restaurant, there are scallops, but you cannot dredge there, "no one has the balls to dive here as it's quite dangerous, so for me it is very frustrating". In the bay opposite the restaurant, all the crabs are caught, five boats in there are crabbers. They will also bi-catch mackerel, bass, cuttlefish when in season, a bit of squid and red mullet.