Help & FAQs

At Henderson To Home, we're dedicated to sourcing seafood responsibly, right from the British Isles. We've got a solid relationship with fishermen we trust and who use low-impact methods we have seen for ourselves!

Soon, we'll be introducing you to the boats and fishermen we work with. It's our way of giving you a peek into the supply chain for each of our products. We are committed to transparency and helping customers understand our supply chain. 

Our produce is 90% wild, caught using;

Hand diving - our scallops are picked from the seabed by hand, by brave, committed divers in the Isle of Mull and Brixham. This means minimum disturbance to the seabed enabling stocks and the wider ecosystem to continue to thrive, unlike the devastating impact of dredging the seabed.

Pots - crab, lobsters, langoustines and Torbay prawns are all pot-caught, meaning the open mesh frame pots are baited and placed on the seabed to attracting shellfish who climb in over a 24 hour period.

Rod & line fishing - exactly as it sounds, this is small volume line fishing, starting from just one rod on the back of a boat. This eliminates bycatch as there are no unwanted discards - anything not of size is returned live to the sea - and is a minimal-stress method.

Small gillnets - these generally have low environmental impacts with minimal seabed interaction. The size of fish caught can be determined by the mesh size, helping to avoid catching juvenile fish.

Rope growing - mussel seeds go into a sock around a long rope. On the water, the sock with the rope is connected to buoys, dropped into the water, and left to grow in the ocean for at least a year. After one year, juicy mussels are bursting through the socks.

Farming - we use Chalk Stream trout from Hampshire, and Loch Duart salmon from Scotland - both farmed sources rather than wild. Stocks on wild salmon and trout are so low that farming is the only possible option for us. Both have lots of further information on their website.

Sometimes we buy from bigger 8-crew boats around the coast who are able to catch bigger, prime fish such as turbot and brill, from deeper waters and in inclement weather. These boats make longer trips than the day boats and can fish when the majority of our small crew day boats cannot, but commit to short tows to ensure quality of the landings.

In British waters the ecosystem is so diverse that you could eat a different fish every day of the year - incredible seafood is on our doorstep, and shouldn't need to be shipped from the other side of the world. Enjoying seasonal produce is one of the best ways to lower the impact of a diet that includes seafood.

Making sustainable fish-eating choices is important for protecting marine ecosystems and ensuring fish populations remain healthy for future generations.

Eating in season, choosing local sources, supporting sustainable fishing, diversifying your choices, opting for eco-farmed fish when stocks are low are some examples of how you can make more sustainable fish choices. Find out more here.

Choosing fish in season simply means giving fish the time to mature and reproduce so its stocks steay healthy. Some fish are caught year-round, but the below gives a general indication of in-season choices you can make. You can trust we will never offer fish that is not in season, while we also push for more sustainable fishing policies across the industry.

Spring: March, April, May

Brill, Bream, Lemon Sole, Megrim, Mackerel, Plaice, Pollock, Turbot,  Whiting

Summer: June, July, August

Brill, Herring, John Dory, Mackerel, Megrim, Plaice, Sprat

Autumn: September, October, November

Anchovy,  Brill, Monkfish, Megrim,  Pollack, Red Mullet, Sea Bass

Winter: December, January, February

Bream, Brill, Lemon Sole, Megrim, Monk, Pollack, Red Mullet, Sea Bass,  Sprat,  Turbot,  Whiting

ActuallyGood© was set up in 2020 to support the future of progressive and independent restaurants by introducing good chefs to good jobs in the best kitchens. Those who pay fairly, offer balance and commit to creating positive working environments. Since then, they've become certified officials filtering out what’s ActuallyGood™️ (and what’s not) in the industry - starting with suppliers and we won their inaugural ActuallyGood© Supplier award. Find out more here.

We’re trying something new this Summer to encourage better work-life balance for our staff while maintaining our high quality standards. We now deliver nationwide every Thursday. This ensures you get to enjoy our fresh catch throughout the weekend, while allowing us to streamline our operations down in Paignton.

We know life gets busy—sign up for our Tuesday SMS to remind you to pre-order our fresh catch just in time. You'll also get a welcome text with a 15% discount from us and then a quick weekly SMS on Tuesdays.

Our expert crew will select, prepare and package the freshest catch on Wednesday afternoon, so it's ready to hit your doorstep on Thursday. This means all orders needs to be placed by Tuesday 11.45pm latest to secure a Thursday delivery. Enjoy our catch all weekend long by storing our fresh fish in the fridge for up to 5 days, and live shellfish for up to 3 days. Everything can also be frozen.