A passion for fresh fish

Nick Spaven’s journey as a fishmonger is a story of tradition, passion, and adaptability. From his early days on the bustling Liverpool fish market to the charming coastal town of Looe, and now through his and Jane’s popular deli, Gastro Nicks. Nick has not only followed in the footsteps of his father and grandfather, he has embraced the timeless traditions of the fish trade, bringing that legacy into the heart of his local community, offering fresh, high-quality fish with a personal touch.

From reluctant driver to passionate fishmonger

For many, joining a family business is a matter of tradition or obligation. But for Nick Spaven, it was more of a happy accident.

"I didn’t exactly choose to go into the family fish business," he says with a smile.

Initially stepping into the trade as a delivery driver during the busy Christmas period, Nick quickly found himself captivated by the world of fresh fish - early mornings at the Liverpool fish market, the lively atmosphere, and the banter among those in the business.

His hands-on learning began in earnest with a year spent working on the docks in Grimsby, a hub for the UK’s fish industry, with occasional trips to Aberdeen, where his father had learned the ropes.

“I’m now the third generation of fishmongers in our family, following in my father‘s and my grandfather’s footsteps," he reflects.

A leap of faith in Looe

Nick’s next big step took him to the beautiful port town of Looe in Cornwall, where he set up his fish business. "It was a bit of a jump off the cliff, really," he admits. “It was all about fresh, day-boat fish. I loved the early mornings on the quay and the hustle and bustle of fishmongering in such a tight-knit community.”

His commitment to providing high-quality fish quickly gained attention, and soon his products were highly sought after by locals and visitors alike.

The birth of fishmongery at Gastro Nicks

Several years later, Nick’s wife, Jane, suggested he bring his passion for fish back to their local deli, Gastro Nicks. Initially resistant to the idea, Nick eventually took the plunge

"I wasn’t going to do fish, but Jane said I ought to give it a go," he explains. "I gave her a list as long as my arm as to why I was reluctant, but here we are offering fresh fish every week now.”

During the COVID-19 pandemic, when people were desperate for provisions, the deli business - and fish sales - flourished.

“Sadly, a lot of this business has now ‘tailed off’, but we’re still doing fresh fish on a weekly basis, and we’ve built a good customer base,” Nick says proudly.

From boat to plate: Freshness you can taste

One of the key selling points of the fish at Gastro Nicks is its exceptional freshness.

"Most of our fish is day-boat fish," says Nick. "This means it’s caught and brought to shore the same day. I’ll then buy it the next day, and it’s delivered to us the day after. So, it’s no more than 48 hours old when it reaches our customers. Freshness that simply can’t be beaten.”

Supporting the British fishing industry

Nick has always prioritised supporting the British fishing industry.

“I take great pride in sourcing most of our fish through Brixham fish market, on the south coast,” he explains. "This helps ensure that our customers get the freshest catch possible, while also supporting local fishermen."

Competitive prices without compromise

A major advantage of buying fish from Gastro Nicks is the competitive pricing.

"We don’t have the overheads of a supermarket, so our prices are extremely competitive," Nick explains. “Whenever we do a price comparison, most of our fish is more affordable than anywhere else.”

Overcoming the stigma of fish

One of the challenges Nick faces is the stigma some people have about preparing and cooking fish. And many are wary of handling fish due to concerns about bones, skin, or smell.

"There’s a bit of fear surrounding fish. But fresh fish, when sourced correctly, doesn’t have a strong odour—it smells like the sea—clean and fresh."

He also provides customers with guidance on how to handle, prepare, and cook fish.

"When you’re buying from a fishmonger who knows their fish, they can advise you on what seasonal fish is available and how to prepare it. Once people see how quick and easy it is, they become converts."

The Gastro Nicks fish experience

Whether you’re walking into the deli or ordering over the phone, buying fish from Gastro Nicks is simple and straightforward. Customers can pop in to see what's available, or they can sign up for a weekly email, typically sent out on Wednesday afternoons, listing the fish that will be available with delivery on Thursday, Friday and Saturday. Customers can then place their orders by phone or email and pick up their fish at a time that suits them.

A Journey of dedication and passion

Nick’s journey as a fishmonger is a testament to his dedication, passion, and commitment to the craft. Whether it’s a walk-in customer or a phone order, the focus remains the same—providing fresh, high-quality fish, along with any guidance customers need to prepare it with confidence.