Flying Fish Seafoods has been proudly supplying the finest Cornish seafood to chefs around the UK, since 2006. Through years of refinement, their passionate team has developed the perfect process to deliver fresh fish and seafood to chefs every day of the week, all year long, in just 48 hours. We are pleased to say that some of the many restaurants and pubs they supply are the Cubitt House pubs, delivering us exceptional seafood every time.
We caught up with Johnny Godden, Founder and Managing Director to ask him a few questions.
What is your role in the company and can you tell us a little bit about what you do and how you got to where you are?
I’ve always enjoyed childhood fishing trips on the west coast of Scotland. By the age of 16, I was collecting, cleaning and selling cuttlefish to pet shops for spare change. Upon leaving school, my brother Sandy, found me a job cleaning boxes at the local fish merchants. Over the years with the company, I progressed through the departments learning all the different aspects of fish mongering, from filleting to sales and eventually becoming the Sales Manager. It was from here; I learnt the importance of quality and the dedication required to achieve excellence. At 26, I had my own ideas on how a business should be run. Moving to Cornwall was the key to being closer to the source of the most beautiful produce and Flying Fish Seafoods was born.
We take great pride in the quality of our produce at Cubitt House ensuring we use only the very best and always super seasonal. We also only engage with companies who follow the most ethical and sustainable practices. Can you explain how Flying Fish Seafoods follows this ethos?
At Flying Fish, respectful business practices extend to sustainability and seasonality commitments, along with customer care. It means only sourcing seafood from the most highly regarded suppliers and fishermen with the strictest welfare standards, to help protect the rich stocks found in seas today. And the award-winning team offers a reliable promise to supply quality fish from ship to plate within 48 hours, one of the fastest times in the industry.
As a result, we’re lucky enough to work with some of the top chefs in the country, including the head chefs across the Cubitt House pubs!
Give us an idea of the range of fish and seafood you provide Cubitt House across our 8 pubs?
There is a huge range of seafood, from Brill, Cod and Monkfish and Dover Soles to Offshore Deep-Sea Mussels and many more, all dependent on seasonality and what is available. Sourcing from local fisherman is key to providing not only the freshest fish, but also vital in supporting the community; mixing with the people who catch them, gives us a real insight into how important their history has been in creating the current industry we love.
