The Fishmarket Newhaven

Roy Brett, chef-patron of Ondine and Gary Welch, owner of Welch Fishmongers, are behind this new seafood venture situated on historic Newhaven harbour. The premises have recently undergone a year-long refurbishment, but still reflect the Victorian heritage of the building with emerald tiles, brass fittings and sea-themed murals. Outside is all about the views of fishing boats and the three bridges of the Forth. As well as freshly cooked fish & chips to eat in or take away, the menu also offers the likes of Newhaven chowder, crispy Peterhead crab claws and seafood of the day on ice, accompanied by a short but considered wine list and local beers. Our East Coast native lobster was excellent, simply grilled with garlic butter, while half-shell diver scallops from Orkney were fresh, plump and sweet. Spot on, too, were the breaded lemon sole and the Peterhead haddock coated in a light, crisp golden batter – served with fat chips and proper mushy peas. A must-visit for seafood lovers.

A modern take on the traditional seaside eating house - The Fishmarket Newhaven ethos is centred around keeping it simple - a philosophy from a cookbook by the famed Alistair Little and it is a mantra that is at the heart of every dish.

The food is a collaboration between the creative team behind the Ondine and the seafood suppliers Welch Fishmongers. This close partnership has blossomed into something quite special and the strong relationship between supplier and chef has resulted in some truly impressive dishes. Every dish at The Fishmarket Newhaven is cooked to order using fresh quality ingredients that is locally sourced wherever possible. 

The history behind the location is a quaint one, the venue is nestled within the old fish market of Newhaven which dates back to 1896 and the restaurant itself used to be the filleting unit for Welsch’s Fingermongers - who now supply the restaurant.

The menu is simple and classic with everything you would expect to see from a traditional seaside eatery. Enjoy the classic take-away of the aptly named ‘proper fish & chips’, with your choice of breaded or battered haddock, teamed with a generous serving of chips and add mushy peas or curry sauce - a choice likely dependant on where you spent your childhood.

The dine-in menu offers the traditional fish & chips as you would expect, along with more refined seafood dishes including monkfish curry with basmati rice and steamed Shetland mussels served with a white white, garlic and parsley broth. If you decide against a seafood main then the classically British menu includes an Aberdeen Angus beef burger and crispy chicken goujons coated in parmesan breadcrumbs.

The restaurant was recently featured on the BBC’s television show Most Remarkable Places to Eat which has given a well-deserved platform and a whole new audience who have flocked to sample the renowned menu.