Catch at the Old Fish Market

Catch at the Old Fish Market has the advantages of both setting and supply. The Grade II-listed former fish market overlooks Weymouth Harbour, while traditional fishmonger Weyfish is directly downstairs.

Built in 1855 from local Portland stone, the building is a fitting home for chef-patron Ben Champkin’s tide-to-table cooking. Dorset-raised Ben, who was named Best Chef at the Trencherman’s Awards 2026, places British seafood front and centre in his cooking.

The menu is driven by provenance and seasonality. Local fishermen supply ingredients for dishes including Portland brown crab parfait with crumpets; Lulworth hand-dived scallop with smoked roe, savoury butter and pickled rhubarb; and Weymouth Bay line-caught sea bass with vadouvan sauce, wild garlic and fig leaf.

The team have recently added a growing programme, cultivating herbs and ingredients that feed directly into the menu.