Mitch Tonks, voted Tatler's restaurateur of the year, and labeled by The Independent as "a fishmonger for the 21st Century" has been driven by an honest passion to enthuse, cook for and inspire others to enjoy seafood.

His list of awards and recognitions is testament to Mitch's hard work and inspiration; 'Best Fishmonger', 'Best London seafood restaurant', 'Best fish book in the World Gourmand Awards', nominated as Ernst & Young'sEntrepreneur of the Year, listed as one of the top 100 most influential foodies by Hotel and Caterer are just a selection. A favourite on BBC Saturday Kitchen and UKTV's Market Kitchen, Mitch's good humour and constant relish for good food and the good life tend to be infectious.

Renowned for his radical career change in a switch from accountancy to fishmongering, the self taught chef and fishmonger grew his first fishmongers in Bath into a chain of 13 restaurants and fishmongers including a top end wholesale fish business supplying many of the country's leading hotels and private households. The FishWorks chain of restaurants received a huge amount of positive press comment and was recognized with many awards and accolades. The company was floated in 2005. Mitch pursues his passion for the sea and all things fishy with considerable success and a certain amount of gusto! He is respected as both a credible voice and passionate supporter of the fishing industry in the UK and lives in Brixham, Britain's largest working fishing port where he is heavily involved with the local fishing community. He worked as a consultant for 5 years for the UK's largest seafood business, Young's, in different areas of their business including sustainability and product development. 

Mitch is also consultant chef at the stylish boutique hotel and restaurant South Sands in Salcombe, works with Youngs Seafood and has been appointed UK ambassador for Norwegian Seafood. 

The Seahorse restaurant in Dartmouth opened in April 2008. Located on the banks of the River Dart it specialises in local fish and meat cooked over a charcoal fire. The restaurant also has its own private launch, the Pearlfisher, which can collect and return customers across the river and from their boats. They regularly host guest chef nights there with many of Mitch's friends joining him in the kitchen such as Mark Hix, Fergus Henderson, Gregg Wallace, Joyce Molyneaux and Matt Dawson amongst them.

RockFish Grill & Seafood Market opened on the bustling Whiteladies Road in Bristol in 2009 and it too has a charcoal fire and serves fabulous seafood and meat from the grill.

RockFish Seafood & Chips opened in Dartmouth in June 2010 offering the very best in fish and chips served in stylish surrounds right on the waterfront.  It has been already shortisted for Best Newcomer in the Seafish Industry's Fish & Chip Awards. The take away opened around the corner just one year later. 

Mitch's co presented the successful ‘Mitch and Matt’s Big Fish’ with Matt Dawson, for UKTV Food and DAVE.

He has written 5 cookery books, the latest, Fish Easy was published by Pavilion, April this year.