Executive Chef Michael Smith introduces fish merchant Matthew Stevens; the two have been working together to bring the best seafood to your table here at Porthminster for 15 years…

Michael: “It’s hard to believe that 15 years have passed since I arrived in St Ives via the branch line from St Erth. As soon as the train rounded the bend I knew I had found somewhere special. I had been working in London and missed the outdoor lifestyle and beaches of Victoria, where I grew up at the end of the Great Ocean Road. I’d heard about this mythical place in the UK, where the surf was genuinely good, the beaches were actually sandy, and the local produce was top class; Cornwall surpassed my expectations on every front.”

“I feel so lucky to live and work here, especially as the restaurant is right on the beach. Seafood is the major focus of our menu, combined with produce grown in our garden and foraged from the coastal surroundings. A lot of our dishes have an Asian influence, as the fresh zingy flavours of Asian cuisine work really well with the bounty of fish and shellfish available to us.”

“I’ve been working with Matthew Stevens since I started at Porthminster and I speak to him or one of his colleagues every day. They understand our specifications when it comes to quality and filleting, and they know we are always keen to fill our daily specials with less regular catches like Turbot, John Dory and Red Sea Bream.”

Matthew: “Every time I visit Porthminster Beach Café I’m impressed by the creativity and intricate techniques Michael and his team use to showcase the huge variety of seafood they take from us.”

We supply Michael with virtually every kind of fish and shellfish found in Cornish waters, including oysters, lobsters, brill and several varieties of sole. We’re up and down that hill several times a day in the summer luckily we are based just a mile or so away! We also supply fresh Cornish fish for the award winning fish and chips in the takeaway; I think it’s fantastic that such a busy operation still uses the best fish and doesn’t skimp on quality.”

The fact that Michael has been at the helm for so long means that we have a great understanding, and hopefully that has helped him deliver the outstanding fish dishes he produces day in day out. Despite his seniority and managerial responsibilities he can still be found behind the pass most days, he clearly loves being in the thick of things.”

“If chefs or journalists come to visit me from elsewhere in the UK I often take them to Porthminster, it’s such a special spot you just can’t beat a beautiful piece of fish and a glass of chilled white wine served on the terrace!”