FROM SHIP TO PLATE IN 48!

2 Sept

Some supplier relationships begin with a search. Ours with Flying Fish Seafoods began before Greek Tings even existed.

Flying Fish Seafoods preparing to send us the fresh catch of the day!

WHERE IT STARTED

Yannis first came across Flying Fish Seafoods in 2022, while working at Heston Blumenthal’s three-Michelin-starred restaurant, The Fat Duck.

When we launched Greek Tings in 2024, we began building the business carefully—developing our food, establishing our standards and deciding what kind of company we wanted to become. By the time we introduced private events in 2025, we knew that Flying Fish was a supplier we wanted to work with.

Quality has always been one of our strongest values. Just as importantly, we want to use fresh British produce whenever season and availability allow, supporting British fishermen, producers and coastal communities along the way.

FROM THE COAST TO OUR KITCHEN

Flying Fish has supplied seafood to chefs across the UK since 2006. Its buyers begin work at dawn, selecting catches from day boats through the seafood markets at Brixham, Newlyn and Plymouth. The company also works directly with local fishermen and specialist suppliers.

From there, the seafood is prepared during the day and transported overnight, creating the carefully organised process behind Flying Fish’s promise of getting fish from ship to plate within 48 hours.

That speed matters, but reliability matters just as much. Flying Fish is one of those suppliers that has genuinely never let us down. The quality is consistently high, the service is dependable, and their team understands what a professional kitchen needs.

We probably talk about them more than they realise—but when a supplier consistently delivers, they deserve to be talked about.

Fresh oyster platter with condiments and lemon wedges.

CHOOSING WHAT THE SEASON GIVES US

Seasonality plays an important role in how we cook and what we buy.

One of the ingredients we order most frequently is scallops. Depending on the season and availability, these may come from Cornwall or be hand-dived scallops from Orkney. Rather than insisting on the same origin throughout the year, we allow quality and seasonality to guide the decision.

Our orders can also include local John Dory, wild trout, wild stone bass, Atlantic prawns from Scottish waters, Cornish lobster, monkfish and oysters, alongside many other varieties of fresh seafood.

Flying Fish supplies more than fish and shellfish, too. We also source sea herbs such as samphire and sea lettuce through them—ingredients that bring salinity, freshness and a natural connection to the coast.

The availability of seafood can change with the season, tides, weather and shifting fish patterns. Flying Fish monitors these conditions and advises chefs on what is at its best, helping us make more informed decisions rather than treating seafood as something that remains unchanged throughout the year. Their published seasonality guide reflects that same approach.

MORE THAN PUTTING DOWN A PLATE

At most of our events, we do more than place a dish in front of someone and walk away.

We explain what the dish is, where its ingredients have come from and why we chose them. Unless we are serving a business meeting where a quieter style of service is more appropriate, storytelling is part of the Greek Tings experience.

That means the people behind our ingredients matter. When we serve Cornish lobster, Orkney scallops or John Dory, we want our guests to understand that there is a chain of fishermen, buyers, suppliers, drivers and chefs behind what they are eating.

Flying Fish is one of the suppliers we are always proud to mention.

RESPONSIBILITY BEYOND THE DELIVERY

There are smaller details about Flying Fish that we also value.

The company explains that fish offcuts and anything unsuitable for a restaurant plate are redirected into fish stock or collected by local fishermen for use as bait in crab and lobster pots. Customers can also return used delivery boxes so that they can be crushed and recycled.

Flying Fish says it follows current advice from the Cornwall Good Seafood Guide and continues to review its approach as fishing conditions and environmental knowledge develop. You can read more about its sourcing and sustainability commitments on its website.

For us, traceability is not about adding impressive words to a menu. It is about knowing the people we buy from, understanding how they work and being able to speak honestly about the food we serve.

Flying Fish allows us to do exactly that: excellent seafood, specialist knowledge and a service we know we can trust—from ship to plate.