Rob Wing - founder of The Cornish Fishmonger

Read the interview with Rob where he talks about The Cornish Fishmonger, how he started the company and where it's headed.

Why and when did you start the Cornish Fishmonger?

That’s a good question! 

During the financial crash of 2008/12, hospitality suffered hugely, and our business suffered as a result.  We created an online fish shop hoping we would attract pescatarians to buy their fish and seafood from us.

We had no idea it would become such a success, and we love the many personal relationships we have with our customers.

 

Could you tell us more about the early years of the business and what achievements since then have secured your place where you are today?

The early years of building the business required me to be a jack of all trades.  Buyer, filleter, packer and delivery driver. Long days, plenty of hard work and a focus on quality, reliability and good old-fashioned service. I recall a Bath-based restaurant calling up one day and angrily telling me I had forgotten to deliver his salmon. Four hours later I arrived in the city, having driven from Cornwall, and delivered his fish, before the deadline of evening restaurant service. I made a friend for life.

 

How was the journey?

The Web was in its infancy; folks were only just getting used to buying books ‘online’, let alone fresh fish!  We persisted and today we are recognised as the nation’s leading fresh fish and shellfish supplier to consumers. 

 

Why did you decide to become a fishmonger?

I decided to become a fishmonger and merchant because of the quality of Cornish seafood. Coming from a catering background I understood how important it was to start with super fresh fish and Cornwall had it in abundance. I could buy fish, straight off the boats and deliver it to hotels and restaurants, initially in the Bristol and Bath areas. We only expected it to last for a year or so but the Chefs loved the fish quality and here we are 40 years on!

 

Why do you think the business succeeded?

We started driving Cornish fish and shellfish to Bristol and Bath in Somerset and Gloucestershire.  The chefs we talked to enjoyed the quality and freshness and, they loved the idea of fish coming straight from Cornwall off the boats and quayside fish markets.  The rest is history, together with lots of hard work!

 

What sets The Cornish Fishmonger apart from other seafood retailers?

There are other suppliers out there doing a great job and I wouldn’t want to comment on their offering.  Having been in business for over 40 years we have learned a huge amount about fishing, fishermen and of course what great seafood is. I like to think we go the extra mile to ensure our customers receive the best in fish and service.

 

Have customers’ needs changed over the years?

Yes, very much so.  They are much more adventurous than they were and are open to tasting different species, such as cuttlefish, gurnard and Megrim sole.  The UK now better understands the benefits of fish within a healthy diet.  Large multiple supermarkets are seasoned providers of most foods but struggle with ‘fresh fish’; that’s where we fit into the household’s food chain.

 

What is your favourite thing The Cornish Fishmonger does for customers?

I like to think we help to educate folks about what’s available at the quayside fish markets.  We become their eyes and ears, sharing with them what is freshest and in season and great value too.

 

What’s on the menu for the Cornish Fishmonger in the future?

As a Cornishman, I love pasties, perhaps too much for my own good. We are proud to have created two new flavours of pasty: Thai Crab and smoked haddock and leek.  Together with our in-house chef, our team spent many months perfecting these departures from the traditional one.  For the full story, read more in the magazine.

 

So, after your 40 years in the business, who will replace you at ‘the helm’ of the Cornish Fishmonger?

My son Jack has been working in the business for 9 years now and is super keen to take it on.  I look forward to taking life a little easier and, to be honest, he will do a better job than I have and that’s how it should be.

 

Where do you hope the business will be in another 10 years?

Still paying my pension, I hope! Being serious though, Jack is fully vested in the business, I have no doubt he will have his own ideas on how to move the business forward but I know it will always have the same ethos within its core.

 

What is the thing you are most proud of at The Cornish Fishmonger?

Our staff.  We are so lucky to have great staff who care about what they do.  It would be unfair to single out anyone particularly but, our fishmongers are the best I have ever seen, their skill is phenomenal.  The team in the office are committed to looking after our customers as if they were family. Well, they are in a lot of ways.

 

Finally, what is your favourite fish or shellfish?

Gosh, that’s tricky for a fishmonger.  Hake is my ‘go-to’ white fish.  It’s a sustainable fishery here in the South-West and is in abundance.  It tastes great.  I love it just simply pan-fried with lemon, capers and brown butter but not overcooked!