We source as many of our ingredients as possible from local suppliers. Richard Loose brings our oysters from nearby Brancaster. Simon Letzer supplies our lobsters plus the occasional surprise! Even the flour for our delicious bread comes from English wheat milled at nearby Maud Foster Windmill in Boston.

We used to work for Rick Stein in Cornwall who inspired us to open a fish restaurant. Yet, we remain very aware of the continuing over-fishing of our oceans and are working hard to steer our way to more sustainable sources of fish.

Matthew believes passionately that there should be more fish restaurants of quality dotted around our island. He likes to cook real food; boldly flavoured, but not over embellished or too showy. Simply allowing the quality of the fine ingredients to shine through.