About Us

“Fish Union was built out of a frustration at the lack of availability of fresh fish in the market. I was always puzzled at how butchers had remained on the High Street, but fishmongers had, by and large, disappeared. As an island we should all be eating lots of fresh seafood, and hopefully the arrival of Fish Union will start the revival!”

Richard Kirkwood

We are marrying an upmarket wet fishmonger with a small seafood and champagne bar, alongside a selection of masterclasses. As chefs we will be imparting our knowledge and bringing our extensive list of suppliers to bear on the local market, be it fish sourced from Newlyn or the finest anchovies from Spain, to foraged sea vegetables and wild mushrooms. We aim to create the ultimate seafood shopping experience.


Richard Kirkwood

Richard first became obsessed with fish when he was part of the opening team of J. Sheekey, London’s Iconic fish restaurant, in1998. He went on to become the Head Chef of this venerable establishment,before leaving to run the Wright Brothers fleet of restaurants.

Andy Roberts

Upon returning to the UK in 2004 after a stint cheffing in Sydney, Australia I started working at the renowned J.Sheekey restaurant where Richard & I met.

A passion for all things ocean-related really ignited during my time down under, a passion, alongside the extensive knowledge & skills acquired over the years at the Ivy private members club, One Canada Square & the Wright brothers, that Fish Union is the end result of.

A passion that also extends to scuba diving & marine conservation where my most rewarding achievement to date has been becoming a certified coral reef restoration diver helping to rebuild the ocean ecosystem.

Issy Bear

I started working at Fish Union over a year ago when it first opened.  It’s my first job so I guess that I’m the baby of the team! 

I’m the restaurant supervisor where I’m busy meeting and serving our guests.

In my spare time when I’m not at Fish Union I volunteer as a DJ and presenter on a digital radio station.

Michael Marshall

I started out working for a large fast food chain of restaurants – worlds apart from where I am now! I never thought that I would be able to fillet a fish but thanks to Richard and Andy taking me under their wings I’ve had the opportunity to learn from two of the best in the business.

I’m now the Fishmonger here at Fish Union, you will find me busy behind the counter preparing the fish for our customers.