FOOD
HappybirthdayHancock’s
The new branch has just celebrated its first birthday, but this fishmonger’s striking window displays have helped established it as a firm favourite in Newport, says Roz Whistance
“We try to keep something unusual in stock. We find customers in Newport don’t tend to go for cod and haddock. They like a bit more variety and so we like to supply what they want.”
“Sometimes I wake up in the night with an idea for the display!” grins Graham, who, with Ian, runs the Newport branch. Silver mackerel fan around huge steaks of salmon. Slim white weever fish lie in a row on the crushed ice; huge hands of lobster rest adjacent to granite-grey uncooked prawns; Marlin may make an appearance, or how about a visit for some Doctor Fish?
The point of a great window display is that it reflects the commitment to quality which is drawing in the customers and restaurateurs
The point of a great window display – and Ian is an award-winner for this – is that it reflects the commitment to quality and customer service that is drawing in the customers and restaurant owners. While this branch has only just celebrated its first birthday – you should have seen the ‘fish cake’! – the business, based in Shanklin, has been around for around for several decades. Joby bought it three years ago and has always sought to take it to levels beyond the average fish shop.
Joby Pulman is rather making something of an understatement. Hancocks’ Newport branch is a remarkable source of fish you might not have heard of, or certainly wouldn’t expect to see outside the food halls of London. There’s got to be something quite special about a fishmonger shop that stops you in your tracks, but the display of fresh fish in the window does it every time.
“We’re always trying new things. We’ve been looking at ready meals, and we make some really lovely fishcakes. The essential thing is to carry on with the highest standards.”
The great advantage of having two shops is that faster turnover of stock means it is all the fresher. At Shanklin it is the more traditional varieties, cod, haddock and plaice, that are in demand and
Hancock’s fish is as local as possible, from the south coast of England or Cornwall when there’s nothing from the waters around the Island. Fishmongers are at the mercy of the weather, too – high seas mean the boats can’t get out. All the more reason to concentrate on service and quality, Joby says. “We supply a lot of restaurants with classic things like bass and salmon, lemon sole and frozen fish but also fresh crab meat and live shell fish. We’re a much smaller operation than a lot of them so we can give a personal service that the larger companies can’t. This is what a lot of restaurants like, to phone up and discuss what’s nice today, or come in, look at the day’s catch and have it delivered when it’s prepared.”
Maybe the phone option is best. If they see the window display, they’ll be spoilt for choice.
Joby’s customers are tremendously loyal. “We have introduced some people to alternatives to cod such as Pollock. Whiting and Pouting are also members of the cod family which are more sustainable. But we do try to source our cod from well-managed stocks and our customers like that.”
Hancock’s Fishmonger, 88 St James’s St, Newport, PO38 1LB. Tel 533707 and 6 Landguard Rd, Shanklin, PO37 7JU. Tel 862733
60
www.styleofwight.co.uk Advertising Call (01983) 861 007
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