Our Ethical Policy 
This policy is primarily to serve food of the highest quality that is fresh, in season, and local. Our menu changes every day after Jim has studied what is the freshest and best quality available either direct from boats or on the fish market, complimented by the freshest vegetables, salad leaves and herbs which Mary attends to from our own garden and poly tunnel.

Our policy is whenever possible to source our fresh produce within a 50-mile radius of the restaurant. (Mary and I love eating snapper, grouper and swordfish etc, when we’re in Florida) but we see no point in flying them half way around the world when we have hundreds of equally fantastic species landed every day in Scrabster within 50 walking steps of our door.)

jim preparing turbot

 All our raw material is sourced from fishermen with a similar attitude to us regarding conserving fish stocks; we never use fish during their spawning cycle. All the seafood is non-pressure stock species caught in sea areas where the stocks are sustainable and even then only when they are in season; and oh! Sorry fish farmers, the Captain’s Galley will never be on your customer file. We think a little more of our customer than to fill them up with chemicals of which nobody knows the long-term effects.

We believe that every creature deserves the entitlement to a free and happy life, therefore the following is part of the list of (never to be seen on the Captain’s Galley menu) :