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MAT PROWSE


the world in that respect! mat went to catering college at 16, straight from school. While there he worked at chewton Glen in hampshire, a five star large country house hotel with michelin stars and aa rosettes, and a team of 25 chefs. he added: “I was really lucky to start in such a big kitchen and learnt all the different sections – fish, butchery, bread, plucking birds etc.” he was offered a job there at the end of his course and stayed for five years, making friends he is still in touch with, including celebrity chef James martin. after progressing to sous chef and knowing the head chef wasn’t going anywhere, he moved to the Queensway hotel and Olive Tree restaurant in Bath where he was a head chef for seven years. It was there he met mitch, when mitch sold fish to the restaurant in the late 1990s. he said: “We got on instantly and


started doing more things together.” mat started working with mitch in the Green street seafood café in Bath and then the pair ran Fishworks in Bath, Bristol and london, before heading south to open The seahorse and rockfish. mat had holidayed in Dartmouth


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before and always loved it down here. he said, “mitch had been coming


to Dartmouth regularly as a child and introduced me to the town. We always said that one day we’d do something here and it came earlier than expected, but we’re so glad to be here. “I love the area and the sea. I also


love the changing of the seasons – and the contrast of the busyness of the summer and the peace of the winter.” after initially commuting from


Bath, mat and his wife Olivia now live with their four children in loddiswell. Olivia trained in hospitality and the couple met while working together in Bournemouth. she is planning to join mat at The Seahorse in the near future. There is always something going on in the business and there is always some buzz and excitement around one thing or another; mitch and mat have just opened a small sun terrace at rockfish Dartmouth with


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just a couple of tables for al fresco dining in the rare and fortunate suntrap there and the new rockfish in Brixham at the fish market will open in april. They have jointly written a beautiful new seahorse cookbook which is published in June. This includes the story of how the restaurant evolved and from what sources they get their inspirations for food. It promises to be a good read. The seahorse is open Tuesday to


saturday for lunch and dinner; rockfish is open 7 days a week.


For more information visit


www.seahorserestaurant.co.uk & www.therockfish.co.uk


2 Anzac Street Dartmouth TQ6 9DL


www.anzacbistro.co.uk info@anzacbistro.co.uk


NEW MENU STONE BAKED PIZZA, FRESH PASTA AND ALL THE OLD FAVOURITES. FRESH CAUGHT FISH ON THE SPECIALS BOARD


10% DISCOUNT WITH THIS ADVERT MON TO SAT EVENING, LUNCH HIGH SEASON


tel: 01803 839281 22 South Embankment • Dartmouth • TQ6 9BB


www .sailsdar tmouth.co.uk wend y@sa ilsdar tmout h.co. uk


OPEN Tuesday - Saturday


Lunch 12pm - 2pm Dinner 7pm - Finish


SPECIAL OFFER Fasolka Stew plus a free dessert £14.95 Wednesday & Thursday Ends 31st


March


Cold buffet £10 per person. Booking only 25th


Wednesday, once a month 7pm March, 29th


‘SOLO NIGHTS’ April, 27th May Now selling luxury THE GOOD INTENT


individual chocolates, a great gift or a little treat for yourself


MAKERS OF FINE ICE CREAM & FUDGE


Dartmouth’s only home-made luxury ice-cream. Made with fresh Devonshire cream Easter Goodies Now in Stock - A Little Taste of Devon


30 Lower Street • Dartmouth • 01803 832157 www.dartmouthicecream.com


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