Attention all fish lovers! On Thursday 4^th March, the spotlight will fall on creatures of the sea at a showcase dinner at Opus restaurant in Birmingham’s Colmore Business District.  

The latest instalment in the popular Opus Dinner Series, the fish dinner will be hosted by Nigel Ward and Martin Purnell – the team behind Opus supplier Channel Fisheries in Brixham – together with restaurateur, chef and writer Mitch Tonks. This dynamic trio will season the evening with fishermen’s tales and explore the issues around sustainability at a four course dinner which will both tantalise and inform restaurant goers. Diners will be able to taste a four course menu created especially for the dinner, created fresh that morning from the previous day’s catch.

“On Thursday 4^th March, the spotlight will fall on creatures of the sea at a showcase dinner at Opus restaurant”

Channel Fisheries provides Opus with the very best quality fish and seafood landed in Brixham, the UK’s largest working fishing port.  Caught daily, the fish makes the journey from sea to restaurant within just 24 hours, no easy task considering the 160 mile journey between them.  The boys from Devon take great pains to source the best fish that the Channel waters have to offer and transport it in time to retain its freshness and flavour.

David Colcombe, Chef Director at Opus explained: “We’ve relied on Channel Fisheries for the past five years, and without them we wouldn’t be able to serve our customers with the very best quality produce.  The fish that we use are fully traceable back to the boat that landed them, and this local industry supports a whole community, which reinforces their efforts to act responsibly. We create our menus using what is seasonal and market fresh, and in addition to delivering dishes that we’re proud to create, this also helps to ensure that fish stocks aren’t put under unnecessary pressure.

“Channel Fisheries provides Opus with the very best quality fish and seafood landed in Brixham, the UK’s largest working fishing port.”

“We work closely with our suppliers, even going so far as to visit them in Devon to see firsthand how the fish are landed. We’re proud to work in collaboration with people like Nigel and Martin and we are inspired by the expertise, passion and enthusiasm that drive them. The Opus Dinner Series is a chance for our customers to see this passion firsthand and learn about the people behind the produce.”

“We work closely with our suppliers, even going so far as to visit them in Devon to see firsthand how the fish are landed.”

Martin Purnell, founder of Channel Fisheries believes they share similar values to the restaurant.  He commented:

“We work in partnership with our local fishermen, in the same way that Opus work with us, their customers and the wider community in Birmingham. In addition, our respect for the season and for the very freshest produce available are values we share with the team at Opus.  It is this vision which informs our practices; for example our methods of line catching, hand diving and working with local day boats. This not only provides us with the freshest produce, but line fishing also respects the fish stocks as we use everything we catch. Similarly, by landing what is in season and therefore plentiful, we put less strain on the stocks. 

“We’ve always worked to supply our customers with what they need and as sustainability has become top of the agenda, demand has risen for fish such as Pollock and Gurnard. At the fish dinner, we’ll be talking around these issues and sharing our predictions for the future.”

The Opus Dinner Series evenings are interactive, with diners having the opportunity to speak to the suppliers and the Opus team as well as to meet Mitch Tonks, listed in Hotel and Caterer’s ‘top 100 most influential foodies’.  Famous for having made the switch from accountant to fishmonger, Mitch is a passionate advocate of the UK fishing community and now runs the acclaimed Seahorse restaurant in Dartmouth. He will be on hand to provide insights into the industry and produce, exploring anything and everything from the best way to prepare and cook fish, to the issues around sustainability.   

Opus Restaurant is situated on Cornwall Street in Birmingham’s Colmore Business District.  To book a place on the fish dinner call 0121 200 2323. A four course dinner including wines and service is available for £65 per head. opusrestaurant.co.uk.