REVEALED: Mitch tonks | Rare Historical Photos

What’s the secret to crisp-skinned fish?

High heat and low moisture are key to avoiding a soggy or stuck-to-the-pan mess

The Guardian - UK · Mar 10

Curb the cod, park the prawns: top chefs on how to swap out the ‘big five’ seafood

From moules marinière to scallop, bacon and garlic butter rolls, here’s how to cast your culinary net wider and embrace more sustainable species

The Guardian - UK · Dec 31, 2025

Cheap, healthy, sustainable and delicious – why mussels are a no-brainer

Fans say they’re the perfect food. No wonder they’re having a moment on restaurant menus. But how hard is this shellfish to prepare at home?

The Guardian - UK · Sep 3, 2025

Sam & Jak, Cirencester: ‘A story of skills and good taste’ – restaurant review

If you’re looking for a restaurant worth being on first-name terms with, book a table at Sam & Jak

The Guardian - UK · Oct 1, 2023

Mitch Tonks’s secret ingredient: Chinese black vinegar

Less harsh than other vinegars, it makes for a fragrant dipping sauce and is amazing with fish

The Guardian - UK · Apr 16, 2023

Sri Lankan mackerel curry and sardine som tam: Mitch Tonks’ tinned fish recipes

A showstopping Thai som tam with crisp sardines, a tuna and vegetable salad to be eaten straight from the can and a versatile Sri Lankan fish curry

The Guardian - UK · Nov 12, 2022

Three warming autumn fish recipes for a cosy night in

Warm the cockles with these fishy recipes

The Independent UK · Nov 8, 2022

Rockfish to open three new Devon seafood restaurants after record year

Celebrity chef and restaurateur Mitch Tonks’ business said it had moved back into “growth mode” after making “sweeping changes" to its operations

Birmingham Post · Jul 28, 2022

The future of the catch: How technology and ancient crafts are pushing sustainability in fishing forwards

Emma Henderson heads to Brixham to meet the people who are making waves in the fishing industry

The Independent UK · Jul 3, 2022

UK’s star chefs get creative to keep menu prices down

Faced with staff shortages, soaring food costs and rising pay, restaurants are trying out less expensive ingredients

The Guardian - UK · Jun 19, 2022