• Doubly good

    Every wondered why hand-dived scallops are so special (or indeed so big)? Check out David and Ben Oakes’ ranching approach at lovely Loch Sligachan on the Isle of Skye.

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  • Make with the hake

    Meaty, comforting, prolific hake is Tom Hunt’s pick of the rich mix of autumn’s seafood in his regular guide to the best of the season.

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  • Return of the native

    Not so long ago, the native oyster came close to extinction. But thanks to the hard work of oystermen like Richard Haward, this prized delicacy is back on the menu, writes Dan Tapper.

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  • She’s coming home

    John “Tush” Hamilton talks to Louise Bell about the rescue and restoration of the Cyril & Lilian Bishop, a Hastings lifeboat that saved dozens of lives and also took part in the evacuation of Dunkirk.

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  • Dreckly revisited

    Dreckly Fish made quite a splash when they started selling their sustainable catch direct via social media. And they’re still thriving, finds Mike Warner, as he goes out lobster fishing with newest recruit Louis Mitchell.

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Latest articles

Billingsgate insider

Early bird specials

Posted on October 13 2016

Red mullet, grey mullet, salt-and-honey-cured roe, chinchard, and some more gloriously super-sized scallops, fresh in from the west coast of Scotland, are our pick of Billingsgate this week....

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Scottish hake fillet, shellfish cannelloni, fennel and dill purée

Posted on October 7 2016

This eye-popping dish by super-stylish Edinburgh-based chef Mark Greenaway uses squid ink to create the striped effect in the pasta....

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Flashing blades

Posted on September 23 2016

Every September for more than two decades, Britain’s best shuckers have battled for the title of oyster opening champion. Mike Warner goes along to watch the craftsmen at work....

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