Andrew Jackson
Managing Director

My partnership with the Marr Family, a five-generation fishing family, has given me great insight into our fishing heritage and the fishing industry in general. More importantly it has provided us a platform and opportunity to trade the best quality British fish from their many vessels, fishing predominantly from Peterhead Scotland.

We have an integrated supply from Quota right the way through to the supply of quality British fish to chef’s kitchens. We catch it, we prepare it, we sell and deliver it!

“This model was the reason I had to get involved, make it happen, connecting skippers and their hard earned catch to chefs in East Anglia and London, an opportunity! It enables transparency and consistency 52 weeks of the year.”

Coupling this opportunity with being in the fish business since 1994 we have built Marrfish on Integrity, Honest pricing, good service morals and ultimately giving our fishermen and their quality fish exposure and justice.

Working with Skippers and Chefs has always been an ideal scenario for me, both Skippers wanting to know more about where their product ends up and how it is presented, and chefs wanting to know what’s in season? What landings are good today for the special board and having a general interest in the mysterious industry we operate in.

We receive great pleasure working in between such passionate professionals at very different ends of the spectrum. Simplicity will always be key in everything we do.

Ben English
Operations Director

From an early age I have always had a keen interest in the fishing industry, graduating from Plymouth University in 1999 with a honours degree in Fisheries Studies I was keen to make the most of this and forge out a career in the industry.

Having supplied the catering trade for the last 20 years I feel I have built up a wealth of experience and knowledge. However, I had always wanted to do something for myself but it had to be done properly.

When the Marr family offered me the opportunity to have direct access to the 50+ vessels they have landing in to Peterhead daily the plan all seemed too good to be true. I just love the fact that I am able to go out and sell a story where by the last person to touch the fish before me is the skipper – a truly unique situation to be in.

I suppose you could say that chefs love my passion for fish as well as my desire to understand their business!!

Jason Sullivan

Operations Bishop’s Stortford

I started at Marrfish in 2013 as a driver in the Cambridge area. I now work in partnership with Ben English, Operations Director, running the operation on a day-to-day basis.

I deal with sales into prestigious establishments in London, supporting customer requirements and championing customer service throughout the branch.

Join us on our journey as the fishmonger of choice throughout London and Home Counties.

Paul Denton

Cambridge Sales Manager

I joined the company in 2013 with a wealth of experience and knowledge. Prior to entering the industry, I achieved a diploma in Hotel and Catering. From here I went on to work my way up to Executive Head Chef in various 4 Star Hotels in London and the South, gaining further qualifications with a City of Guilds 706/3.

In 1993 I felt I wanted to take a career change and challenge myself from the supplier’s perspective. Joining one of the UK’s largest seafood wholesalers as a Sales Executive I went on to climb the ranks of management until I was running both sites in London and The West.

So why join Marrfish?? Simple really – “Marrfish has got its foot on the gas, and the emphasis on quality is core to its success. Also with its hands on approach and face to face communications and with its customer base its sure to be the next big thing in the fish industry!!

Jamie Hotson

Transport manager

Mike Brewer

East Anglian Sales Manager

I started working with the food sector when I was 18, I always knew that I had a passion for food and wanted to work with chefs around East Anglia. I started work within the Butchery sector.

I quickly got interested in the products and working with the chefs regarding where the product was from, and the flavour that it brought to the chefs table.

I worked in the Meat industry for 20 years and then decided to leave and follow another challenge, fortunately that challenge came in the shape of Marrfish.

I have really enjoyed my journey so far, and you can’t beat the quality of the fish that we do, working with the local chefs to bring their dishes to life and to tell the story of Marrfish to their customers.