The story
At Catch at the Old Fishmarket in Weymouth, chef-patron Ben Champkin runs a kitchen defined by proximity to the source. The dining room sits above a working fishmonger called Weyfish, reinforcing the restaurant's commitment to low-impact, sea-to-plate seafood. The team measures food miles in feet and inches, drawing ingredients directly from the Weymouth fleet landing just outside the door. Champkin, who previously served as sous-chef at L'Enclume, approaches Dorset produce with honest simplicity, letting the quality of the catch dictate the daily menu.
The restaurant offers only tasting menus, priced at £95 for dinner, £65 for an early setting, and £55 for lunch. Each service rotates based on the tides and weather, featuring items like citrus-cured monkfish with yoghurt or braised squid croquettes dressed with pork fat. The centrepiece arrives as whatever is freshly landed, local, seasonal, and tidal, ensuring every plate reflects the current state of the Dorset coast. A Telegraph reviewer highlighted the restaurant's scallops as so delectable they brought happy tears, while desserts include baked dark chocolate with sourdough ice cream.
Guests dine in a modern, clean-lined space characterized by a high-raftered ceiling and an open kitchen that brings the cooking process into view. The design balances industrial quayside energy with a refined atmosphere, supported by a hard-working service team that has earned consistent praise from visitors. The layout encourages a sense of occasion without pretension, allowing diners to watch the preparation of each course. Shorter lunch menus and early evening settings maintain the kitchen's focus on execution during quieter hours.
The beverage program features a sharp list of European and English wines starting around £30 per glass. The kitchen's reputation, bolstered by a Very Good rating in the Good Food Guide, rests on integrity acknowledged by the Cateys 2026 Sustainable Business Award. Judges commended the establishment for its whole-fish philosophy and traceability programme working directly with under-ten-metre day boats. Vegetarian and vegan tasting menus are available with advance notice, demonstrating a flexible approach to sourcing that respects both the marine ecosystem and diverse dietary requirements.
Recognition
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History
2 Rosette Award for Culinary Excellence
Weymouth’s harbourside is suddenly looking a tastier proposition these days – thanks in part to this ambitious set-up. The restaurant is in a traditional quayside building above a working fishmonger called Weyfish, with a solid spiral staircase leading up to an impressively clean-lined, modern yet atmospheric space with an open kitchen and high-raftered ceiling. The kitchen itself is now run by chef-patron Ben Champkin (whose CV includes a stint as sous-chef at L’Enclume), who is shoring up Catch’s reputation for ‘locally sourced, amazingly creative seafood’. Visitors are quick to give a wholehearted thumbs-up to his supplies of fresh fish (some coming from the boats moored directly outside) and the consignments of locally reared meat from named suppliers that feature on the tasting menus. To start, there might be citrus-cured monkfish with yoghurt or braised squid croquettes dressed with pork fat (the cephalopods caught by a certain Kelvin Moore in his boat Rampant , WH148). A serving of dark wholemeal sourdough could usher in potted crab with hollandaise and broth or Bay prawns with celeriac and whey, although the centrepiece (aka ‘The Catch’) is always something ‘freshly landed, local, seasonal and tidal’ – depending on the boats. A refreshing sweet-savoury pre-dessert might feature golden beetroot sorbet paired with orange sherbet, before a full-blown confection such as baked dark chocolate with sourdough ice cream brings the curtain down. Service earns special praise from readers, who rightly appreciate the team of hard-working staff – ‘they should be very proud of themselves,’ noted one fan. Shorter menus are also available at lunchtime and early evenings, while the sharp list of European and English wines offers great value from around £30.
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