Opening: The Fin Boys puts seafood centre stage
Already operating via (delicious) direct delivery, The Fin Boys is opening its bricks-and-mortar door on Mill Road, Cambridge this spring
Fresh Porthilly oysters, hand-cured gravadlax, oven-ready Goan fish curry, table-ready tacos al pastor. . . We’d like to eat everything in The Fin Boys webshop. Currently selling its wares direct-delivery via Click It Local, the sustainable fish butchery, deli and restaurant will open its bricks-and-mortar door on Cambridge’s Mill Road this spring.
Championing “the fish you might not necessarily know about”, all line-caught sustainably and delivered fresh five days a week, Fin Boys is a joint venture between two of the city’s best-known chefs - Jay Scrimshaw (Gordon Ramsay’s F Word finalist and owner of both bao business Guerrilla Kitchen and Keyston’s Pheasant) and Richard Stokes (who helmed The Three Horseshoes in Madingley for 25 years and head cheffed at Parker’s Tavern for two).
Along with the super-fresh fish and shellfish - kept at its best thanks to a dry aging cabinet, “with no fans, no brining and no ice in sight” - Fin Boys will serve grab-and-go lunches, evening tasting menus and feasting tables, DIY recipe boxes and weekend meal kits.
“Fish is humanity’s most expensive protein; the protein we all want to eat more of but can’t always get our hands on - or shy away from,” adds Jay and Richard. “At Fin Boys we are busy working on a way to make this a thing of the past.”
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More by this authorAlice Ryan