All hands on deck: Torbay’s top chefs raise thousands for fishing families

Two of Torbay’s most celebrated hospitality businesses have come together to raise more than £2,000 for the Fishermen’s Mission.

Pier Point Bar & Restaurant and The Elephant by Simon Hulstone have a shared commitment to championing the Bay’s fishing community so the Mission, which provides vital emotional, practical and financial support to fishermen and their families, was a perfect charity choice for the special fund-raising night.

The evening featured an exclusive menu created by a collaboration between Pier Point chefs Tony Hetherington and Kelly Gutowski and Michelin-starred chef Simon Hulstone.

They worked alongside Pier Point’s talented kitchen team including Charlie James, currently in the running to be Drywite’s Young Fish Fryer of the Year in the National Fish and Chip Awards.

He said he was  “delighted to have the opportunity to work with Simon Hulstone” and gain valuable inspiration from one of Britain’s leading chefs.

Simon, chef patron of The Elephant, said: “Torbay’s fishing community is the backbone of our restaurants and supporting The Fishermen’s Mission is something close to my heart. Collaborating with Tony and the Pier Point team was a pleasure. Events like this show just how strong and united our local hospitality sector can be.”

Helen Lovell-Smith, Fishermen’s Mission area officer for Devon, added: “We are incredibly grateful to Pier Point, The Elephant and everyone who attended. 

“Events like this not only raise essential funds but also raise awareness of the challenges many fishing families face. Torbay’s fishing heritage is strong, and so too is the community spirit shown by nights like these.”

Pier Point owner Lorraine Arnold, whose business has long championed local and sustainable seafood and fishermen, said: “We are proud to support a charity that means so much to our coastal community. Working with Simon and his team was a privilege, and the atmosphere in the restaurant was electric. To raise over £2,000 is just fantastic - thank you to every guest and our incredible team for making it happen.”