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If you need assistance with an order or would like to contact us about anything please use the form below and we will reply as soon as possible (usually within 2-3 days).
You will have specified a delivery date at the time of checkout. Our couriers will send you a text on the morning of the delivery with their estimated 1-hour delivery window.
Due to the perishable nature of our consignments, there will only be one delivery attempt made. You may specify at checkout any additional delivery detail e.g. “Leave behind plant pot” or “deliver to neighbour at no. 43”.
We offer free delivery on orders over the value of £50
There is an £8.50 charge for orders under the value of £50
There is an additional surcharge of £12 for Saturday delivery, regardless of total order value.
Unless otherwise specified, all fish and shellfish will be delivered fresh. On occasion we may offer a specialist frozen product, however this product will arrive defrosted or semi-defrosted. This will be made clear in the product description.
All chilled items are packed in an insulative sheep’s wool pouch with frozen gel packs to ensure temperature control for 48hours. Each item is sealed in its own leakproof parcel. Everything is then packed in a double-walled cardboard box ready for shipping.
The pouches are made from all natural, 100% sheep’s wool, housed inside a recyclable, food grade polythene. The responsibly sourced wool is 100% biodegradable and compostable.
Please email [email protected] detailing your name, your order number and a contact telephone number. Please be aware that we need 48 hours cancellation notice.
Unfortunately, the order must be placed over the website. If you need assistance then you can call us on 020 3659 1413.
At the moment we are unable to fulfil delivery to the Scottish Highlands or the Scottish Islands. Unfortunately we are unable to deliver to any UK offshore addresses (Northern Ireland, Channel Islands, Isle of Man, Scottish Highlands and Islands, Scilly Isles).
An incision is made in the belly of the fish at the tail end and cut through the skin to the head. The guts, roe and gills are removed.
Holding the fish by the tail, a blade is scraped in short, sharp bursts against the grain of the scales and back again, until the scales are removed.
Fish fillets are cut along the entire side of the fish, removing the meat from the spine and most of the bones.
The fins are removed.
The small, thin, flexible bones distributed along the side of the fillet are removed.
Steaks are portions of fish that have been cut across the body rather than along the sides. They include a section of backbone.
Held at the tail end of the fish, a small angled cut through the flesh is made. The skin is held while a knife is gently moved through the fish.
Supremes are portions of fish that have been cut across the boneless fillet.