but is now, after new owners Laura and Henry found themselves with an unexpectedly monumental building job on their hands, due to open very shortly with a brand new identity, Favorita and distinctly European menu to suit, the big question is, will the guys across the road on the fish market now be able to get a bacon sarnie at 7am?!...
sure signs we are weeks away from the start of this year's sardine season - the tubs are back in town!...
and yet another sardine boat has gone up on the hard for a bottom scrub...
moving slowly away from the fish market after landing her trip...
FV Enterprise skipper, George Stevens keeps an eye on things astern...
Karl drags boxes of bait for his pots into the fridge - with his lobster landings down by 90% as a result of the octopus invasion worrying times are ahead - the same goes for every shell fisherman in the South West - with very few inshore men making any sense of recent moves to ban certain boats from fishing with pots in certain areas; fishing, as ever proving such a difficult industry to manage well!......
that's the Enterprise's fish all set to be sorted and graded...
restoration work on the Old Quay is all but finished, and if you perchance fall in there's a life ring now attached to the wall of the old Fishermen's Rest, now home to Cornwall Maritime Trust...
there's plenty of passing yachts willing to spend the night in Newlyn...
a rare spot, the IFCA boat, St Piran heads in from a patrol of the inshore waters...
closely followed by the Mermaid pleasure boat loaded with salty sea-going tourists...
just arrived in Penzance dock...
after steaming some 13,341 miles from Vietnam where she was built,...
the Menawethan will take over as the Scillies supply ship, hard to imagine Britain was once the biggest ship-building nation in the world!..
tarmac, where Penzance Meadery once stood...
back in Newlyn, everything in its place and a place for everything...
Friday's market was every bit as misty inside the building as it was outside...
with some cracking haddock...
beautiful brill...
top tub gurnard...
ridiculously red red mullet...
monster monk tails...
luscious lemons...
magnificent megs...
now, where is the filleter?...
not the Dad by the way...
there were also plenty of delightful Dovers...
pristine pollack...
tons of Mediterranean octopus...
lively lobsters...
and even some magnificent mackerel - acclaimed piano playing hairy host of The Kitchen Cabinet, and food writer for the Financial Times, Jay Rayner would be full of angst confronted by such over the top and awful alliteration! Enjoy Jay!
PS, Jay's response was, "Blimey, I actually scrolled all the way to the bottom for that and it was truly terrible", fair play Jay!
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