FROM THE BOAT
STRAIGHT TO YOUR TABLE.

At The Fishmarket we celebrate the sea.
Only the freshest, sustainable fish and seafood from today’s catch
will ever be on our menu. And everything is cooked to order, with passion
and respect for the ingredients for optimum quality and taste. Enjoy.

THE EXPERIENCE

We celebrate the sea. From great fish and chips cooked to order at the counter to take away, to oysters served at your table with a chilled glass of white wine, to sitting on our deck with langoustines and a local beer watching the sun set over the harbour, our seaside eating house offers something for everyone.

The interior reflects the Victorian heritage of the building with emerald tiles, brass fittings and soaring rafters. Outside is all about the view, with fishing boats and our landmark lighthouse in the foreground and the magnificent three bridges of the Forth on the horizon.

OUR FISH

Fishing has been at the heart of Newhaven for over 500 years. Much has changed, but the Fishmarket is still active today with an established network of traders who are keeping traditions alive. In the cobbled streets of the village, the same names have dominated the community for generations, including Welch Fishmongers.

This family run business supplies local people as well as some of the finest restaurants in Edinburgh. Long established bonds with Scotland’s skippers gives proprietor, Gary Welch access to some of the finest fish caught in Scottish waters and beyond. We look forward to serving that to you in The Fishmarket at Newhaven.

THE FOOD

Like fish and chips, all good things come in pairs. Our food is a collaboration between Welch Fishmongers and the team behind acclaimed seafood restaurant Ondine.

Welch has supplied Ondine since the very beginning and that close relationship has now blossomed into this unique partnership between supplier and chef.

‘Keep it simple’ was the philosophy of a great cook book by Alistair Little and it is this that lies at the heart of the food we serve. Working alongside hero chefs like Rick Stein and Marc Hix has refined that approach to a simple and straightforward motive driving everything we do - less is more.

Everything is cooked to order. We want to honour and celebrate what the fishermen work so hard to bring us. At your table and at the counter, everything will be prepared just for you to achieve optimum quality.

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