The Seahorse & Its Recipes
Mitch and his best friend and chef Mat Prowse at The Seahorse opened the restaurant in 2008, something they had always wanted to do, have a small restaurant specialising in seafood by the sea. They opened little knowing how popular and much lauded their endeavours would become, going on to win many awards including The Observer Food Magazine’s best UK restaurant in 2012 and the Good Food Guide’s Best UK seafood restaurant in 2013 amongst others. This book is all about the restaurant and the recipes, many of which have been inspired by their travels to the Mediterranean over the years. Written by Mitch and Mat it is a book to enjoy and savour at length.
From the publishers:
“The Seahorse… is perfect. Our dinner there was the best meal that I have had all year.”
Giles Coren, The Times
The Seahorse on the mouth of the River Dart champions some of the best fish and shellfish in the world from the nearby landing site and is a favourite haunt of the foodie establishment. Co-owned by seafood hero Mitch Tonks and Mat Prowse, the menu is a seafood lover’s tour of Europe’s great fish dishes and cooking over a charcoal fire is the restaurant’s specialty. The food’s simplicity is deceptive as it is refreshing, focusing on the catch of the day rather than fancy presentation. Cherished by critics, foodies and locals, The Seahorse is a rare and beautiful gem in Britain’s sea of restaurants, championed ‘Best Seafood Restaurant in the UK 2013’ by the Good Food Guide and ‘Best UK Restaurant 2012’ by Observer Food Monthly.
The Seahorse is a beacon of seafood brilliance – showcasing over 100 delectable dishes served at the shore-side eatery, and capturing pearls of advice from the fish experts themselves.
Fish is the ultimatefast food. Healthy, easy to prepare and quick to cook, it is ideal for our modern busy lives. But which fish to choose and how to cook it? In Fish Easy, Mitch Tonks offers
- Over 100 recipes that can be prepared in less than 30 minutes and also includes…
- Expert tips on grilling, frying and roasting fish
- Recipes using fish and shellfish, ranging from salmon and prawns to John Dory and clams
- step-by-step photographs showing how to prepare many of the dishes
- what to ask your fishmonger
- superb photography by Chris Terry
Available at bookstores, online and at Mitch’s restaurants
RRP £19.99 Published by Pavilion
“Mitch Tonks is a legend, he makes simple, delicious food that I want to eat” Jamie Oliver
The Aga Seafood Cookbook
The Fishmonger’s Cookbook
Fish by Mitch Tonks
Fish made the Daily Mail top ten cookbooks and The Guardian’s top food books of the year 2009
Order a copy straight from Mitch here
Published: 16 March 2009
Publisher: Pavilion Books
An essential companion for anyone passionate about cooking fish.
Fish is today’s star ingredient – a delicious mainstay of café and restaurant menus and prized for its health benefits. We should all be buying, cooking and eating a lot more fish, but which varieties, when and how? Mitch Tonks’ comprehensive and down-to-earth book provides the answers for anyone apprehensive about cooking fish and seafood at home, or confused about depleting fish stocks and sustainability. Combining over 100 simple and utterly delicious recipes with practical advice and fascinating stories from fishing communities, FISH includes:
• a species-by-species breakdown of fish and seafood
• how to buy fish responsibly and what’s in season
• practical questions to ask your fishmonger
• invaluable tips on preparation and cooking
• stunning photography by Chris Terry and illustrations by Richard Bramble
Quotes about “fish”
If you want a book on Fish then there are no two ways about it, this is the book to buy. It’s enormously well researched, a fascinating read and packed with mouth-watering recipes that you’ll want to cook over and over, and if it’s just beautiful photographs you’re after you’ll be well served with Chris Terry’s stunning photography.
Mitch Tonks is a fish maestro and this book is not only filled with wonderful recipes, but doubles as a first-class work of reference.
This practical cookbook will be lifted from kitchen shelves over and over again.