Meet the Team

Paschal Tiernan

Managing Director

John Ewing

Business Development Director

Jason Hawkins

Buyer & Head of Production

Kerby Perkins-Lewis

General Manager

• How long have you been doing what you do (i.e. working in the sector)? 32 Years
   
• Describe the culture of your business in three adjectives. Familial, Buzzing, Thorough.
   
• How would your clients describe your business? Best in class for quality of fish and quality of service.
   
• You’re the Queen’s fishmonger… what would you cook for her? Dover Sole or Halibut.
   
• What would we find in your fridge? Sliced meat, cheese and finger food.
   
• How many seabass can you fillet in a minute? Scale, fillet, pin = 2 fish.
   
• How many seabass can your fishmonger colleagues fillet in a minute? Scale, fillet pin = 3 fish.
   
• What’s the one problem you are best solving for your clients? Understanding and communicating specifications and requirements.
   
• What are you most passionate about professionally? Reputation of James Knight of Mayfair (Integrity).
   
• What are some qualities that you value in a person? Integrity, Honesty, Team work.
   
• Would you recommend your sector as a good career opportunity for a youngster? Absolutely, A person with the hunger to develop has great opportunities in learning a great work ethic, customer relations and business management.
   
• What time do you get up? 7:30 am – Unless the needs of the business dictate otherwise. Sometimes 5.00 am if required. In my years in the business, I have got up at varying times including 10pm, midnight, 1am, 2am, and 3am. Thankfully it’s more sociable now!
   
• What’s the most random customer request you’ve ever had? 150 X FISH EYES I have absolutely no idea what they were to be used for.
   
• Where can we find you when you’re not working? Spending time with my family.
   

• How long have you been doing what you do? 43 years (heavens above!). Fish n chip shop, Old Billingsgate Market, New Billingsgate Market, Oaklodge Smoked Salmon, James Knight of Mayfair.
   
• Describe the culture of your business in three adjectives. Inclusive, dedicated, fun.
   
• How would your clients describe your business? Best in class for quality of fish and quality of service.
   
• You have been the Queen’s fishmonger… what would you cook for her? Don’t tell anyone, but she liked her flat fish – so I’d have served her a brill, providing it was in season.
   
• What would we find in your fridge? I don’t bother with ‘use by’ dates, preferring to use my eyes and nose to see if it’s edible, so I suspect there’ll be too much out-of-date food!
   
• How many seabass can you fillet in a minute? Two
   
• How many seabass can your fishmonger colleagues fillet in a minute? Taking it out of the box, scaling it, filleting it, pinboning it and packing it up ready for dispatch: three.
   
• What’s the one problem you are best solving for your clients? Consistency. Consistency in terms of quality of product, quality of paperwork and delivery times; without it, is very time-consuming for them and ultimately distracts them from what they should be doing.
   
• What are you most passionate about professionally? Improving the quality of life of my colleagues.
   
• What are some qualities that you value in a person? Those who strive to do their very best at whatever they do.
   
• Would you recommend your sector as a good career opportunity for a youngster? Most definitely – consumer demand for fish is growing, yet the number of people who want to work in it is dwindling – so yes, there are fantastic opportunities in the sector. We regularly take on young people for work experience.
   
• What time do you get up? 2-3am, no alarm clock, even on weekends. Perhaps this explains my answer to the previous question!
   
• What’s the most random customer request you’ve ever had? NASA asked me if I could develop a dehydrated smoked salmon for the Space Shuttle.
   
• Where can we find you when you’re not working? Skiing or sailing, with my family – preferably both.
   
• Any non-profits you love, and why? My local rugby club; I’m a qualified rugby referee and so am regularly called upon on Saturday or Sunday afternoons to referee a match. The training programme for the youngsters is really good, a life-changing experience for some.
   
• Any awards or medals, or even medallions? My Royal Warrant Holder medals and RHA Yachtmaster Certificate of Competence.