First Great Western Little Black Book of Seafood launched by Mitch Tonks

Mitch Tonks, a renowned restaurant owner has introduced a restaurant dining room at Paddington Station this week. His latest Little Black Book of Seafood was launched in collaboration with First Great Western in order to inspire people to test the best seafood’s the country has to offer.

The Black Book offers the quality rail services of the First Great Western network along with providing some of the best food in the region. The prescribed cover price is £1.50, which will be contributed to Fishermen’s Mission, an aid organization targeted at helping fishermen and their families.

Helping to launch the book and promote the South West was BBC Radio Devon presenter Judi Spiers who interviewed Mitch and fellow chef Mark Hix of Hix Restaurants Ltd, during peak commuter time.

The book, designed to fit in your handbag or pocket, includes places recommended by some of Mitch’s friends in the South West, Michael Caines, Jack Stein, Mark Hix and Nathan Outlaw.

Mitch said:“Working with seafood is my life and my pleasure and living in Devon I am surrounded by some of the best seafood in the world.

“Putting this book together has been great fun and the places in here are ones that will make your trip to Devon, Dorset, Wales or Cornwall a real joy. I keep finding more and more hidden treasures serving up seafood in the South West so I can only hope we go on to do a second book!”

First Great Western Campaigns Manager Jamie Anderson said: “Encouraging people to travel and to visit the South West, this little book provides the local knowledge required to discover the best kept food secrets in the area and to make the most of your trip.”

Gina Moore from the Fishermen’s Mission said: “This is a fabulous book celebrating seafood & we are proud to be charity partners.  Every penny made on the book goes to the Fishermen’s Mission.”

Mitch added: “I’m really pleased to that all proceeds from the book go to the Fishermen’s Mission, a wonderful charity which we support in our restaurants.”