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.


Sorry this website requires JavaScript to be enabled to work correctly.