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Thursday, December 3, 2020

BH Fish Launches in Lockdown

Now that all the restaurants are closed, how do we keep our fishermen in business? That’s a question the organisers of BH Fish have been trying to answer for us…

The Coronavirus pandemic caused all restaurants in the UK (and most in Europe) to close. A move that left our local fishermen without trade. With this in mind, enter Jon Morgan of Dorset Cruises. Partnering with Rob Milton from Othniel Oysters, he has created and launched BH Fish, a local online seafood delivery and collection service. One that hopes to encourage the local community to buy freshly-caught fish produce; by so doing, keeping fishermen in business during lockdown.

The service works as follows. When the fishermen return to Poole Quay with their daily catch, the details are then uploaded to the BH Fish website, Facebook and Instagram pages. From there, customers can view the ‘Catch of the Day’, which is then available for order. Deliveries, made on Mondays, Wednesdays and Fridays, are made straight to the door. There is also a collection option, available seven days a week from The Crown Hotel in Poole.

For those concerned about the current social distancing measures, the delivery drivers will telephone on arrival and leave orders on the doorstep.

How Has BH Fish Succeeded So Far?

Jon Morgan from Dorset Cruises is one of the minds behind BH Fish
Dorset Cruises’ Jon Morgan is one of the minds behind BH Fish.

On the success of BH Fish so far, co-founder Jon Morgan commented:

“On Good Friday we completed our first 50 deliveries. And I’m delighted to say we had 50 happy customers! The orders included lobster, crab, sea bass, sole, mullet and more. All caught locally.”

Fishing at Poole Quay and Poole Harbour is done with low-impact and sustainable methods. The same applies for the lobsters and crabs caught in the bay and also the oysters, cockles and clams from inside the harbour.

Jon elaborated further on how the local business community has joined forces with him and Rob, to lend their skills where necessary for the BH Fish service.

“We already have Sean Cooper and Denise Wedlake from The Crown Hotel. They’re on-hand to fillet fish and pre-cook lobster and crab prior to delivery. Dorset wines from both English Oak and Furleigh Estate, as well as BH1 Gin and Conker Gin are also available to order. Plus, there are filleting knives, fishbone tweezers and shellfish crackers, all available to purchase from the website as well.”

What About the Near Future?

Furthermore, Jon hopes the community aspect of the website will grow over time. In doing so, encouraging a love of seafood cookery and a desire to keep the local fishermen afloat.

“The plan is to add easy-to-follow recipes and ‘How To’ demonstration videos to teach preparation and cooking tips for the freshly-caught seafood. We are also going to add a forum to the site, so everyone can share their recipes and ideas.

“We look forward to seeing how our customers get on with creating their own quality dishes at home, whilst maximising the use of local produce, and their love of cooking and having fun.

“For us, a major part of our mission is to help the local community. But we also want to ensure that the UK recovers from this pandemic, by working together and by trying to ensure that isolation can be more bearable”.

If you want more information on BH Fish or wish to use their services, please visit their website here. Click the relevant sections for our Business and Catering & Hospitality stories. Plus, you can follow HQB Media on all our social media channels: FacebookTwitterInstagramLinkedIn and YouTube

Dale Hurst
Dale Hursthttp://dale-hurst.com
HQB Media's Editor Dale Hurst is a novelist, restaurant critic and presenter. A graduate in Multimedia Journalism from Solent University, he has a wide variety of journalistic experience, ranging from reviewing top London restaurants to interviewing MPs for BBC Radio. Dale is the author of two mystery novels and also a part-time singer.

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