The Seafood Bar Falmouth

25/11/2025

Happy with those tasting notes. To be said in a certain way. I should probs put “oh” before the coffee and toffee but that would be too obvious?

20/09/2025

We’re looking for a front of house star to join our small but no less incredible service team at the Seafood Bar. For more details follow this link:
https://verdantbrewing.co/pages/positions-vacant

11/09/2025

Really sorry to folks heading down tonight but our stove top has given up on us so we have a limited menu tonight. Engineer is in first thing tomorrow so hopefully back to normal but for tonight, please bear with us.

22/08/2025

08/08/2025

Right check this out marketeers. So many levels to this post that I’m essentially Chris Nolaning the hell out of this post.
The dish is on the specials board. It’s a section of Blonde Ray in Cafe de Paris butter with crisp tropes onions and green beans fresh from Rose and Tom’s mum’s garden.
The guy. That’s Tom, you’ll know that his mum grew the beans. Tom is working in the kitchen over summer so I’ve covered off the “meet the team” trope.
The music. It’s a Shame About RAY. Very route one but, get this, Evan Dando is playing our Taproom later in the year so how fully rounded is that? Check for ticket details (oh, he’s only thrown in a call to action too).
Ok, the caption’s way too long but words are great when they’re not abbreviated.
Thanks, love you xx

20/06/2025

Maintaining our quality over quantity approach to posting (nothing to do with idleness) here’s the first for a while.
He’s back despite not generating the traffic as required it’s and what’s that he’s holding? It’s only a pan fried cod fillet with braised fennel and saffron rouille on a bouillabaisse sauce.

This was posted on a Friday and it was really hot so the music choice is very well thought out and clever, actually.

09/05/2025

Been a while but we have the light today. Also, inviting a pile on the choice to embrace the old receding hairline with a swept back look that my wife hasn’t noticed despite adopting the new parting a couple of weeks ago. But enough about me, let’s talk Pollacks.

On our specials board is this handline caught pollack fillet in moules mariniere sauce with braised and crispy leeks. Luxuriously creamy yet still light? How do they do it?

Also, yes that is another Hubert Selby Jr Infants t-shirt. Yes, they are a band. Yes, I’m still going on about them.

25/04/2025

Now here’s a delicious lil fishy dishy. Gurnard Crudo, blood orange, fennel and a lil bit o’ olive oil. Stunning. Gorgeous. Delicious. Fresh Annnnndd JUICY.

Doug doesn’t like my captions.
But I DO! HA! HAPPY FRIDAY!

13/03/2025

We are looking for a full time chef to come and join our little seafood bar (big rep though, right?) in the heart of Falmouth.

We work with amazing local suppliers providing the freshest and best quality produce.
Team aren’t bad either.

If you are highly motivated, relevant experience and enjoy working in a fast paced environment we would love to hear from you.

Great rates of pay
Paid overtime
Health care scheme

04/03/2025

OH HEY! Just me creepin round with a DELICIOUS plate of pan fried Hake, red pepper, shallots and chimichurri with home made aioli.
It’s proper lush, like the weather has been the last week, nice isn’t it?
Come and have a yap with me and Pete 🐟 x

Ps. Pete is not a fish, Pete is a member of staff, the emoji just looked cute there 🐡

Pps. This was cooked by dishy pete Neale who is really impressed with our photography of hake under the heat lamp? It’s quite hard apparently. He’s just told me to stop writing this caption now as it’s like a biography x