Seafood we love & love to share!
Every night, tired fishermen guide their fishing boats gently into the harbours of Brixham and Cornwall, bringing their hard won catches fresh out of the sea to be sold on the fish markets there. Every morning, before most of us are awake, our people bid at the auction for the fish that inspires us, that we think you will like the most, and it is then delivered direct to us at our restaurant and fishmonger.
Our team specialise in cooking over the open fire of our Josper grill, adding a distinct flavour to our food, which is inspired by our teams’ travels and work around the world. We cook in paper, salt and flame, and every day have a different menu celebrating what is in season and the catch of the day.
Fresh from our fishmonger
There is no better time to decide ‘enough with packaged meals, if we’re locked down again, let’s eat something fresh, something good for us, something real!’ Whole fish to buy if you choose, or whatever part of it you like. Ones you will know like the freshest Turbot, Sea Bass and Sole, to the obscure but delightful fish caught close to our shores, like Golden Hake, and the accurately named ‘pig faced’ bream.
Oysters from all around the country; mussels, crabs, lobsters, prawns, a host of fresh shellfish bringing the taste of the sea to you to share as if you were there.
You can choose from our display and have it prepared in exactly the way you want by our fishmongers, whether scaled, deboned, filleted, or whole. They will be able to tell you where your fish, oysters, mussels and lobsters are caught, and help you with information about the sustainability of the fishery along the South coast of England where our fish is responsibly harvested.
If you are wary of doing it justice when you are cooking it yourself, Barney will be more than pleased to help you with recipe ideas and cards for you to take home, or see Charlie’s films of ‘How to cook’ with different fish at Spiny@home.
We are open:
Tuesday-Saturday — 10am-5pm
A day in the life of Spiny…
If you wonder what happens to enable your favourite food be delivered to your table fresh every day, this short film shares a little of what we do, and if you have never been, you can feel what it might be like to be there, enjoy.
View the film.
Head chef Charlie
Charlie Edmond Hearn was born in Shepherds Bush, London and from a young age he always knew he wanted to be a chef. Even as a boy, he would come back from school and read through his mum’s cookery books.
We were discussing fish with a group of our regular customers at a wine tasting we held, and we asked that as they all seemed to love eating our fish in the restaurant, how many cooked it at home. When the answer came back hardly any, and we asked why, the view across everyone was that they had no real experience of how to cook it well, or the different dishes they might do.
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