Mitch Tonks didn’t start out as a chef. He was a 27-year-old dad trying to make ends meet when a fishmonger’s shop in Bath changed the course of his life. In this episode, Mitch shares the real, often chaotic, journey behind his seafood empire—from sleeping on a futon above his first restaurant to serving curry to Johnny Depp. He recalls the early inspiration he found in European markets, the fish counters of Harrods, and even a Paul Weller track that convinced him to never return to his office job.

Mitch talks us through the highs and lows of founding FishWorks, the award-winning restaurant chain that made him a press darling—and nearly broke him. He opens up about the moment it all imploded after a disastrous IPO, and how that failure led to the creation of Rockfish, a coastal group of restaurants rooted in sustainability, direct supply chains, and deep respect for the fishermen who catch his product. He also describes how a COVID-era gamble to sell fish off the back of a boat in Brixham sparked a thriving nationwide delivery business.

We also hear about Mitch’s life behind the scenes—long lunches that turned into overnight adventures, cooking side-by-side with his son Ben at the Seahorse, and why he keeps a stash of armagnac on hand for hangovers and inspiration alike. It’s a conversation packed with honesty, humour, and hard-won lessons from someone who’s spent three decades reshaping how Britain sees fish.

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