We’re delighted to share that Beach House Falmouth has been featured in The Telegraph’s recent article, “The best cod and haddock alternatives for your fish supper”. The piece celebrates chefs, restaurants and producers championing more sustainable seafood choices – and we’re proud to be part of the conversation.
Head Chef Jack Frame spoke about our commitment to using underused species such as hake, monkfish and gurnard – all caught locally off the Cornish coast by long-standing partner and fisherman Ned Bailey. “It’s important to push people out of their comfort zones,” Jack says. “It’s better for conservation – but also just exciting to try new things.”
By showcasing a wider variety of fish on our menu, we’re helping to ease pressure on overfished stocks while supporting local communities and embracing the incredible diversity found in our own waters.
We’re thrilled to be recognised for our efforts and can’t wait to welcome you for a taste of something a little different.
To read the article in full, click here.
