“I have been dealing with Rob and his team for several years now and can honestly say that it has been a pleasure. Rob is able to provide me with the very best quality fish and seafood and his team offer a restaurant quality prep service which makes my life so much easier! His company has a ‘can do’ attitude making for first class customer service.
Rob’s passion for what he does matches my own and he is always able to furnish me and my chefs with up-to-date knowledge about the state of the catch and sustainability issues. I have no hesitation whatsoever in recommending Wing of St Mawes.”
Nathan Outlaw, Michelin Star Chef
“Beautiful, fresh line caught sea bass, the perfect size and packed full of that West Country flavour. Sold with love and then delivered with smile, and on plenty of ice every time! “Good morning chef, it’s Rob at Wing, I’ve got some lovely bass for you” – couldn’t be more true.”
Sam Moody, Head Chef
“Sustainability is a key factor in selecting seafood for our customers to enjoy within our restaurants; quality sits right alongside this as well. For over ten years we have worked with Wing’s as our fish merchant. They supply us with ethically sourced sustainable Cornish seafood and they’re reliable too!”
Tony Trenerry, Head Chef
(On the Fish Market Tour)
“A quick note to thank you for organising such an enjoyable and educational trip for Andre and myself. It was very illuminating to see the trail of the fish, from boat to plate! We were particularly impressed with both the skill and professionalism of your staff and also the hospitality showed to us during a tasty lunch. Simon’s a great chef!
As regards to Ralegh’s Cross, we would like to switch our fish order across to you and Andre has been given authority to start ordering as and when.
Once again, many thanks for organising such an enjoyable trip and I look forward to a long association with your company.”
“We have used Wing of St. Mawes for many years; their fish quality is consistent and reliable. Our guests adore their smoked salmon and specially the kippers.”
Paul Wadham, Head Chef