Mitch Tonks runs the award winning Seahorse & RockFish restaurants and take away in Dartmouth and Bristol. The Seahorse won the Observer Food Monthly restaurant of the year and RockFish has won the BEST UK Independent Fish & Chip restaurants in the UK for 2013.
He is a self-taught chef whose books have received similar acclaim – ‘Fresh’ took the title of ‘Best Fish Book’ at the Gourmand World Cookbook Awards – and his name has featured on The Caterer’s prized ‘Top 100 Most Influential Foodies’ list.
Mitch is a champion of sustainability and driven by a strong belief that the South West Coast is Britain’s Seafood Coast and produces some of the finest seafood in the world.
He is a big fan of cold pressed rapeseed oil. “Borderfields offers another dimension to my cooking and I really enjoy experiencing all the individual flavours,” he says. “In my restaurants we use a lot of olive oil as they tend to have an Italian focus, but when I’m cooking at home I’ll use Borderfields because it’s healthy and I really enjoy the flavour and silky consistency.”
Taste and texture are usually the most important aspects of an ingredient for food lovers, but provenance and locality are becoming more and more significant. Thankfully, Borderfields ticks the boxes for both, produced in the UK.
“When I’m eating food I want to be eating British brands, so Borderfields is perfect for me,” adds Mitch. “I’m very interested in the provenance of ingredients, and Borderfields can be traced back to specific British rapeseed farms.”