Fencebay Fisheries / The Catch at Fins Restaurant

Fencebay Fisheries / The Catch at Fins Restaurant
Fencefoot Farm, Fairlie, North Ayrshire, KA29 0EG
  • Telephone 01475 568918
  • Opening times Mon–Sat 9am–5pm; Sun 10am–4pm
  • Food served Thu–Sat noon–3pm, 6-9pm; Sun noon–3pm
  • Average price £18 (lunch); £18 (evening meal)
  • Email
  • Website www.fencebay.co.uk
Photo of Fencebay Fisheries / The Catch at Fins Restaurant
  • Average price: £18 (lunch); £18 (dinner)
Ayrshire Larder

Listed in the Ayrshire Larderorder a print copy (free + p&p).

Fencebay Fisheries is a food chain in its own right. There is a farm shop selling a range of foods produced by local Ayrshire farmers, fishermen and country folk. Their smokehouse produces a number of smoked goods, utilising the local waters for their catch and harvest of fish and seafood. These are dished up at their restaurant, The Catch at Fins, where head chef Gary Brown serves up highlights from the waters including a tapas selection of their endeavours - smoked salmon, marinated herring, smoked duck, and more - as well as hot and cold seafood platters, fishcakes, classic fish and chips and oysters. Prices are reasonable given the quality and super freshness of the seafood, demonstrating that the minimal journey from sea to service is a pay off for diners and shoppers. Their own produce is also sold at the indoor farmer’s market they play host to on the last Sunday of every month, with a revolving group of local suppliers taking space in the whitewashed cowshed. Fencebay also sells seafood platters, that can be ordered as centrepieces for dinners, parties, celebrations, barbecues or as gifts.

  • Provides: Children's portions

Reviews & features

Sustainable shellfish

18 Mar 2015

Far more than just fish and chips awaits in Ayrshire, with sustainable local langoustines and lobste

When asked to think of seafood from Ayrshire, your mind would be forgiven for being transported to a bench beside the seaside, fish and chips in hand, the sweet, steamy waft of vinegar and newspaper filling your nostrils while seagulls squawk overhead…

Michelin-starred chef Martin Wishart offers some pointers on Scotland's smoked fish

1 May 2009

The smoking of fish is one of the few Scottish traditional practices related to food to be flourishing today. Here we provide a spotters’ guide to the differences in Scotland’s best-known smoked fish, while Michelin-starred chef Martin Wishart offers…