Mitch Tonks, Restaurateur, Fishmonger, Food writer and Chef http://www.mitchtonks.co.uk/news/ I was a nervous man on Friday as I travelled to Kent for the Redwood Creek challenge. It's an adventure race over 14k of mountain biking ( something I'd never done before), 8k of running and 2k of kayaking, I was doing it with my friend Matt Dawson. I had prepared myself well, I thought, but casting my mind back the training had petered out over the last 4-5 weeks as I have been in the kitchen full on and loving every minute of it. I lay in bed the night before hardly able to sleep in anticipation of what was to come - could I do it?  What if i couldn't push myself. I wrote down "if I had had prepared myself more fully then this moment would be more enjoyable". Very true, I was unsure of my fitness level and ability, preparation is everything from running to cooking.The first 1k was the hardest in fact i was on the verge of giving up and putting it down to experience but with Daws behind me encouraging me a long I did it and the feeling of getting over that line was brilliant.  It was a real personal achievement and from here on I am going to keep on with the fitness, I feel better and there's no kidding yourself about that. Although next weekend Im off to Portugal with my pal Mark Hix.... I need to prepare - time for a drink ! http://www.mitchtonks.co.uk/news/ Filming all day yesterday, recipes, tips, tricks, fishmongering skills, seasonal dishes, looking great, more details on all that coming up, just keep an eye on the blog or twitter feed.
The first of the sprats turned up this week and I had some today for lunch, wonderful, a little flour and salt and pepper a squeeze of lemon and brown bread - real seasonal treat. Regatta now looming in Dartmouth, thats me in the kitchen for the week with The Clam and the guys, can't wait.  We're full and Mark is playing, it'll be a great atmospher and think we're going to party!  It's a crazy week in Dartmouth but wouldn't miss it.  Just hope the rain clears away somewhere else. http://www.mitchtonks.co.uk/news/ What a great day in Dartmouth. My young friend Henry Bomby returned from his 2 month trip solo around the UK on his contessa 26 yacht (called the Seahorse) Its a wonderful craft, I have one which is one reason why we get on so well. Henry is one of those lovelly young guys that is destined for great things in the sailing world. I am a very driven person and and easily excited, but its rare I feel inspired to make changes in my life.. today I have, inspired by Henry's achievement and the fact that you're never too old to be what you want I have booked on a series of courses with Brixham sailing school to achieve my Yachtmaster exam by next March, then it's the Med for me !... Thanks Henry. http://www.mitchtonks.co.uk/news/ I moved onto my little Contessa 26 for a few weeks. I've got it moored outside the restaurant. It's a bit of a dream really although I'm doing lots of hours in the Seahorse kitchen too, but loving every minute of it. Both restaurants in Dartmouth are really packed which I'm very grateful for and my teams here are really hard working and putting in loads of effort to make our guests' experience the best it can be.
I've also been training for the Redwood Creek challenge which is on Sept 4th. Its a 10k cycle and a 5k run. I've been training hard and did 5k yesterday but have hurt a knee so hope I'm going to be ok - not good for the triathlon and not good for the kitchen! 
Langoustines, razor clams, shrimps.... all just arrived, time to cook http://www.mitchtonks.co.uk/news/ Very good to see the new Young’s Fish for Life site at http://www.fishforlife.co.uk/  I've  been working with Young’s now since 2003 and it has never ceased to impress me how much effort goes into their research into sustainability, working with communities and understanding all of the wider issues associated with the fishing industry.  Big companies often get a negative reputation for being all about finance and nothing else and my experience with this company couldn’t be more different.   It would be good to think that all companies took their social responsibilities so seriously, shame we don’t see more mention of this sort of good news in the press http://www.mitchtonks.co.uk/news/ Today i saw red tuna or bluefin quality as they call it here, in fact in Sicily near Messina it is sold nearly everywhere. In some shops you can still buy tinned red tuna form the "La matanza", the traditional tuna kill that happens every two years when the fish migrate around the island and are caught in a series of traps. Its featured in the film "End of the line" and I wonder if it really is a non sustainable way of fishing or has it just been used as a "bloody image" representing overfishing of tuna as the fish are killed by hand. After all, this way waits for the fish to swim into the nets, the chambers are small and so is the catch in comparison to other methods employed around the world.
Swordfish is prevalent here and because these fish are solitary hunters they are still fished by boat and harpoon. The fish are spotted by a man up a 60ft mast and then the fishermen walk forward of the bow on a thin walkway to hopefully spear the fish. Are these fishermen who take small numbers of these species aware of the rest of the worlds problems? Probably not, they take what they need as they have done for years and feel the pain of declining catches but have no power to reverse it and after all the island needs food. the fishing here is a way of life not mass exploitation it seems, is there a lesson to learn? http://www.mitchtonks.co.uk/news/ Sicily is a lovely place, the fish here is good and the food very simple, something I'm a fan of myself!  I have found it hard however to really get on the real food trail, I'm sat in the reception of my hotel listening to the receptionist give the same speil to another family about the restaurant they sent us last night, it wasn't much better than your average Italian at home. When i arrived I said I was a chef and wanted to eat like the locals, all the good stuff and not just hit the tourist trail.  Well, I didn't get the reccomendations I wanted, the restaurants were much the same, whatever guide you look in, they are all there, some paid some not, its the same at home, frustrating because I know after my trip to the market this morning there are places all around me serving some lovely things.  I've had some great suggestions through Twitter which has been interesting, I've never been on a trip before and done research via Twitter, that's a first! http://www.mitchtonks.co.uk/news/ Today I leave for Sicily, Ive been wanting to go there for some years, the food of the Island has always fascinated me and I am looking forward to the break. I am definately going in search of seafood cous cous when I'm there, in fact i can taste it already that deep saffron and shellfish flavour that is so hard to get right but when you do - wow. We make a similar dish in the Seahorse restaurant with our local lobster, the sauce is fab, I took it from a dish I had in Menorca where the "Calderetta" as it is known is famed in the North of the Island, its a rich stew whos flavour is set apart from any other because of the flavour in the lobsters shell. More to come on Sicily. http://www.mitchtonks.co.uk/news/ Ive been watching Henry Bomby's video diary of his trip round britain on the Contessa 26 The Seahorse.  We became one of the sponsors because Henry is such a great guy but also because i have a little Contessa 26 as well and I would love to do what Henry is doing, I'm up late rather excited as I'm taking her on a short cruise for a couple of day's from Brixham maybe down to Salcombe. The weather forecast is good and I can't wait, I've been on board all day just messing about, its a great feeliing, I dream one day of heading to the Med on her....... lots of fish to fry before I do that though ! http://www.mitchtonks.co.uk/news/ Off sailing on Monday on my little contessa, Im taking a skipper with me to brush up on my navigation and build some confidence, really I woud love to be doing what Henry Bomby is doing, sailing off around the country and I know with him it will be globe next - I would setlle for getting my little boat to the med and spending the summer sailing up and down and eating the food of the Riviera, a bit difficult as I love being in my restaurants !!