Connecting People with Place
Third-generation fishmonger Rich Adams is passionate about sustainable fishing. In 2021, he set up Argoe to showcase the exceptional standard of seafood landed at Newlyn, just metres away from the restaurant.
The Argoe menu changes depending on the catch. Thanks to Rich’s side venture, Forgotten Fish, it often features cuts and species rarely seen on a British menu. Forgotten Fish reduces waste in the fishing industry. The company finds uses for byproducts and bycatch. Byproducts are parts of fish discarded during processing. Bycatch is fish caught unintentionally and discarded at shore.
Rich explains: “In Britain, our supply chains and how we consume fish means there’s a lot of waste. Horse Mackerel, or ‘Scad’, for example, is considered inferior and holds very little commercial value. Through Forgotten Fish, I connect with chefs nationwide and promote these fantastic lesser-known products. None of our catch should be worthless.”
Scad, Bonito and Whiting regularly feature on the Argoe menu. The restaurant engages diners in talks on sustainability and waste. Rich wants to take the business’s education efforts further.
He adds: “There’s only so much people want to know about their food when they’re dining out – it’s important we don’t bombard them. When I saw details of the Penzance Enterprise Grant Scheme, it seemed like the perfect opportunity to create a space where we could have important conversations about sustainability and take a pro-active approach to future-proofing the industry.”
The Town Deal Enterprise Grant Scheme has helped fund a multi-use fishing hub in the same net loft used by Rich’s father and grandfather to run Trelawney Fish back in the 80s. The space will feature a production kitchen behind a glass wall and an events space at the front. Rich plans to host monthly workshops and ‘Conversation With’ nights featuring chefs and fishermen, all focused on bringing the history and heritage of Newlyn to life. The new hub could also act as a base from which to run harbour tours.
Rich’s ultimate goal is to revive the canning industry in Newlyn. The production kitchen provides the space needed to develop and refine recipes, drawing on skills and traditions synonymous with Newlyn that have long died out.
He adds: “My vision is to produce the perfect canned sardine – not in flavoured oil, just as it is. All summer, I’ve been watching the guys fishing in the bay – not very far out at all. I’ve always known it’s an amazing example of a sustainable fishery, but this year it’s really hit home. The quality of the product is so high – we have the opportunity to preserve it at its best, just as we did so successfully a century ago.”
“I grew up in Newlyn, but it still excites me every day: its history, heritage, and the fact it’s still thriving now. It isn’t a glamorous town lined with fish restaurants – but it’s as real as you’re going to get. There are very few opportunities for the public to engage with the fishing industry and truly understand it. Thanks to the Enterprise Grant Scheme, I can connect people with the true Newlyn and increase value in our natural resources for the benefit of the environment and our fishermen.”
