South Hams Lifestyle Feb - Mar 2020

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ADVERTISING FEATURE fresh from the farm We speak to Andy and Marie from Riverford organics... Tell us all about your Organic Veg delivery service? Andy and I run the Riverford Delivery service in the Torbay and South Hams. We have 4 amazing drivers, Rob, Harvey, Andrew and Richard, and deliver on average to around 250 customers a day all around the area from anywhere between Bigbury and Teignmouth. Every moment is packed with getting to know our customers, learning about the farm and making sure all the veg boxes are on the right van and are delivered to the correct address on a daily basis. We deliver on a ‘round’ basis on a set day to maximise efficiency and reduce food miles. CATCH OF THE DAY Fishmongers 32 years experience in the Fish Trade Darren and Emma offer the finest, freshest fish every day and can prepare to your requirements. Also supply restaurants and hotels and hold the highest award for hygiene the Council can give. On site producers and suppliers of the famous Salcombe Smokies - named Champion Fish at the Taste of the West Awards. If that wasn’t enough, our shop also snatched the Gold status at the awards! Our day usually starts with the drivers getting to the farm around 4.30am. At this point the farm will have prepared all the veg boxes and stacked them on a large pallet each one labelled for the correct delivery route. The drivers are tasked with getting the boxes to the right door, collecting the old recyclable boxes and chatting to customers about all things Veg. After finishing their deliveries they return to base and then start the same process again the next day. Andy and I run the office, with the help of Nicolette, and deal with all the office admin and logistics that go with running a business like ours. The best bit is the lovely contact we have with our customers and the relationships we build up with them over time. Is there an option to pick your own box if you happen to be a little fussy about your fruit and veg? Our seasonal boxes offer the best value, but if you prefer, you can build an order with whatever you want from our whole organic range. If you aren’t ordering a set box, then you’ll need to spend a minimum of £15. Do you offer any inspiration on your website on what meals to cook with all these tasty ingredients? There is a whole section dedicated to recipes on our Riverford website, where the farm have put together favourite organic recipes to give you dinner ideas and show you what could be made with your meat and veg boxes. From easy recipes to more challenging dishes, we have every course covered for both meat eaters and vegetarians. 54 Fore Street, Kingsbridge TQ7 1NY Telephone 01548 852006 Place your order today! www.riverford.co.uk 16 | www.southhamslifestyle.co.uk
THE CHEF that rocks Famed for his growing group of fabulous fish restaurants, Rockfish, Mitch Tonks is a chef, author, restaurateur and a passionate, lifelong advocate for all the morsels that emerge from the deep blue sea. Sally Thomson caught up with him to discuss expansion plans, career motivations and why his heart will always belong to the kitchen... Sally: I hear you have another book on the horizon? Mitch: I do! We’re doing another Rockfish book. It will be published October. All very exciting! Fantastic! How many Rockfish Restaurants have you got now? At the moment there are seven but there will be nine by the end of the year. They will be in Poole, Lyme Regis, and Sidmouth. Poole opened in January, Lyme Regis will open in June and Sidmouth will open in October. We then have two or three sites ready for 2021 that we are just negotiating on. That is incredible, when you think about where you’ve come from. It’s kind of been an up and down journey, because we had Fishworks, which grew to thirteen, but it was a public company and the wrong environment to grow restaurants in and ultimately the project failed. But since 2009 Seahorses has existed down in Dartmouth, and Rockfish is ten years old, so we’ve done well to rebuild over that period. When we last had a chat you’d opened Joe’s Bar, how’s that going? It’s going really well, and since May last year we actually moved the entrance to the restaurant through Joe’s Bar, and that’s been a real success as people enter the restaurant through Joe’s Bar, have a drink and start their dining experience off with something more special and fun. So how do you stretch yourself with everything going on? Well the business is over three hundred people, with a really good senior team, finance, marketing, and then over four hundred in the summer. So, I obviously work very closely with my senior team and I am clear about what I want to achieve in a period of time and helping other people to achieve those goals. Sometimes its challenging but when you work as a team and you are supporting each other you can make stuff happen. That’s it really! Managing those people, helping them manage others, then I spend my time in the restaurants, as well as consistently looking at the business as a whole and thinking ‘How can our business provide better solutions for jobs, how can we be better than anywhere else to work "I tend to think of the restaurants like a community now. Everybody who works for us belongs to the community. We talk a lot about family but of course family are hard to get rid of and communities are made up of people all contributing" 1
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South Hams Lifestyle Feb - Mar 2020

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