Surrounded by pictures of the fishermen who provide the restaurant’s daily catch these pictures certainly paint a thousand words of Bonnie Gull’s approach to fish: local, seasonal, sustainable.
Luke Robinson, the restaurant’s Executive Head Chef, explains “We source our fish from the nearest coasts to London, direct from suppliers in Portsmouth and Southsea, Brighton and New Haven the Kent coastline and Dorset right through into Cornwall”
Unlike some seafood restaurants in the capital, Bonnie Gull focuses on the daily catch. Working the menu around what’s in season, they offer their customers less familiar varieties, such as ocean going Grey Mullet.
They live the Slow Fish ethos, that if it’s in season and fished sustainably, it’ll taste all the better.
We all have a part to place in sustainable fish, with collective consciousness we, as consumers can try out the lesser-fished varieties, and where possible, choose fish that’s caught by the line or farmed in sustainable fisheries, which any good fishmonger should know.
However, with seasonality -there’s no strict rules, “It changes like the sea” Luke explains “Last year we had the worst gales, so there was nothing available, but this year the weather’s been that bit better so we’ve had more of a range”. British seafood that’s seasonal right now include cod, bass, ocean going Grey Mullet (which tastes a lot like sea bass), crabs and channel squid.
For more information, check out Slow Fish here: