top of page
Use tab to navigate through the menu items.
Humble beginnings, road trips & adventures
In the beginning...
It all started with a low point. Lockdown had just begun, a team out of work and out of home, but an empty pub that needed some love and couldn't sit empty for months.
Humble beginnings... Lockdown delivery
With so many of us out of work ,The Vic became home to Matt and his team (Danny, Pedro & Fio). Not ones to sit on their hands, they quickly went about setting up local seafood suppliers sourcing real quality British coast local ingredients. Next came menu planning, creating and sourcing dishes only we could provide to people's homes!
A bit of whizzy stuff on a website, some social media (and some second hand bikes bought on marketplace) and we were away, delivering stunning seafood, personally to people's houses.
Making The Vic our home...
So why stop there! in our spare time we stripped back and painted The Vic, we wanted a permanent place to call our own. Somewhere where we could create something different, with proper home shore seafood with relaxed and kindhearted service.
we begged a furniture company to deliver some up cycled furniture and we were ready for the end of lockdown!
Our new home, our east end boozer big on fish!
Food that matters...
It's one thing having an idea in your head and another making it a reality. We wanted to bring seafood to the masses. Not just any seafood! Fresh, sustainable, in season, British shores seafood. Something that's a treat, but still has a conscious approach and something new you won't find on a supermarket shelf.
We teamed up with the best bring four local fishmongers in and created a daily menu, working with bi-catch and none of that mass farmed fish.
The best ingredients form an awesome team who cared!
Lockdowns survived! Team intact! We did it we managed to open our doors and were blown away by the support of a very special local community. Everyday saw new guests hallow our doors, our team grew, life was rosey! BUT...
No Salmon Here
It may look like salmon, but it most definitely is not. This is chalk stream trout. Slightly more orange in colour and definitely more punchy in flavour.
We don't do salmon, as we believe it's over farmed and even buying wild caught puts pressure on stocks and in effect creates more demand for farming.
Besides why put something on the menu that is so common on the supermarket shelves.
We want to give our guests new experiences and something new. When on the menu, try our tartare it's stunning, especailly with a touch of wasabi!
We need a garden...
Another lockdown! Just before Christmas it was back to the drawing board, shut for 4 weeks and told no trade inside mid winter.... excellent. we better build a winter proof garden, for dour weeks we became chippies and decorators once again. We also paid a pro to put in a load of electric heaters!
We were ready and The Vic now boasted a beer garden worthy of her royal heritage. So proud of our team who stuck it out and once again never gave up!
With lockdowns & restrictions a thing of the past we could now focus our time creating new dishes, mixing new cocktails and enjoying the stunning venue we now find ourselves running.
It was time to develop our idea further, looking more at seasonality and how we could really ethically create our food menu with minimum impact to the environment. Enter stage left the John Dory or as the latins called it Zeus Faber. The 'Mr Smith' of the sea, a stunning fish in antiquity and still fished today in the UK but massively under appreciated.
The very fish St Peter plucked from the sea and to this day still bears his fingerprint on it's side. Our new mascot/ logo is born, something that really dials into what we are about.
The Vic has a mascot!
Time to pick up the tools again...
Ok this time we may have hired in some professionals. But we decided it was time to do something different, when you've got a stunning London boozer it's important to use every inch of such a worthy building! And the best use? making people smile. that is what hospitality is all about after all.
So on this one we decided to change things up and develop our 1st floor into a very alternative dining room space. Luxury and fun combined for a unique space where you can celebrate just about anything.
Sorry about the hammering and banging above your heads over the last six weeks but the finished business is special...
We took our time but here it is our stunning new private dining and exclusive bar space.
Watch this space, even the bogs are something special.
Portland shellfish & the mega platter
We are proud to work with Portland Shellfish a company known for its strong sustainability and focus on provenance. They work closely with local fishermen, employing selective fishing techniques to minimize bycatch and protect endangered species. Adhering to strict quotas and regulations, they ensure the long-term health of marine resources. Portland Shellfish prioritise traceability, meticulously tracking each catch from source to plate, providing us with transparent information about provenance. We know they offer our guests a guilt-free and delicious seafood feast.
Meet the team
It all started way back in 2010. Matt worked in a pub in Canterbury and met Anthony who took on the place. Matt progressed and quickly through the ranks, moved to London to take on his first site in the Yummy business.
After 6 years he spread his wings and moved into a restaurant role learning all there is to know about fish!
In lockdown the pair reunited alongside the likes of Martin (Head chef), Pedro (Bar guru), Danny (the general) and Fio (the glue).
The rest, as they say is history, one happy team of 'fishionados'! Sorry couldn't help the pun!!!
Our fish got a make over
thanks to Dan Burns and his team we have a whole new look. Sticking with...
'East End Boozer Big on Fish'
It's all about
'Fresh Fish For All'
The taste menu
Martin, Ollie, Matt & the kitchen team have done it! Mission complete!
Every private dining space needs a full taste menu and ours is here. We even went and made a full brochure, ready for a sneaky peak through the link.
We only source Native British lobster in season. May - September. During this time, native lobsters are at their best in terms of flavor and quality. The season is in place to protect the lobster population during their breeding and molting periods, allowing them to reproduce and maintain sustainable stocks.
We won't import lobster and we keep it fresh, this is why you may notice it's not always on our menu.
We're cooking on coal!
Chefs love toys and we love fish cooked proper! We've done it, we got ourselves a Kamado charcoal style smoker and the fish tastes rather special.
Casting British tiles
We've decided to give The Vic a very authentic facelift. Like our food we believe our refurb should be British and local.
It all starts with Victorian style tiles being applied to the facia of the pub to create an authentic East End pub. Soon to follow, British furniture made form sustainably grown timber and new greening from We Want Plants... watch this space.
4 weeks later and after some meticulous craftsmanship we now have a fully rejuvenated east end pub with a facade that suits the name on the swing sign.
Cornish Octopus is in season!
Cornwall's sustainable octopus fishing industry is at the forefront of sustainable seasonal catch. With a strong focus on reducing bycatch, fishermen employ innovative techniques to ensure the targeted catch is predominantly octopus. By using specially designed pots and carefully selecting locations, they minimize unintentional capture of non-target species. This sustainable approach helps protect marine biodiversity. We source Cornwall's bi-catch sustainable octopus, so you know that it was responsibly caught, contributing to the preservation of our oceans and supporting local fishermen.
Faber is born
We've opened a sister site over in the West (Hammersmith to be precise!), with any growing team it can be time to stretch our wings and we've opened a neighbourhood restaurant to make sure West Londoners get a taste of what we've been feeding the Eat End for the last three years.
bottom of page