The Wright Bros- Part 2 - Louis Fahey
13th October 2021
Choosing a fish supplier is obviously a very critical decision for a seafood restaurant. Head Chef of Platform 1, Hannah Black, chose Wright Bros Ltd for a number of reasons. As well as the great quality of their seafood, she also felt that “they have a passion and care for fish rather than just selling it.”
Wright Bros Ltd feel strongly that “it is our responsibility to help preserve and enhance the health of our oceans and encourage responsible aquaculture, to ensure that future generations will continue to enjoy eating fish and seafood.” In fact, the founders Ben and Robin Wright (who are actually brother-in-laws) started off their own oyster business by leasing an old oyster farm on the Helford River and reviving it. They did this because they wanted to farm the way they wanted, which was sustainably and responsibly. This ethos has carried on throughout the development of their business which was founded upon the global supply of fish and seafood. The team are dedicated to making sure their seafood is responsibly sourced, ensuring buying policy supports the encouragement of sustainable wild capture fisheries. They are supporters of the Global Aquaculture Alliance and their Best Aquaculture Practice (BAP) certification programme.
So when Hannah received a text from Louis Fahey, Wright Bros Brixham’s Senior Sales Executive, asking her if he could come over for a chat to discuss becoming a supplier, she decided to give him a chance and hasn’t looked back since! On one of his visits to Platform 1 we managed to catch up with Louis for a quick chat and a chance to find out about his inspirations and why gammon is no longer his favourite fish!
• What was your first job?
I started work as a Kitchen Porter at Saxty’s in Brixham and I also worked for Lorraine Black (Hannah’s Mum) in the original Old Market House. (Hannah reminds Louis that at this young naïve age he thought that gammon was a fish!) I then worked my way through college, NVQs, City and Guilds qualifications to become a chef.
• How did you become involved with Wright Bros Ltd?
Once I had a young family I was finding the life of a chef too demanding and the hours too gruelling so I was looking to switch direction. My sister had started working for Wright Brothers London and she recommended me to Les Daniels, Director of Brixham and Gary our Commercial Director for a Telesales Rep. I applied and got the job.
• What do you enjoy about your role?
The quality of the product we work with means I have complete confidence in selling it, like we say at Wright brothers ‘Quality Always Prevails’. Also where we are as a business, is a real exciting time to be a part of this family and to be a part of the growth. Family is not a term used loosely; we work so hard together but spend 90% of our time laughing together, sometimes it really gets you through your day.
• Who has been your biggest inspiration?
Robert Simonetti at Simply Fish in Brixham has been a big influence on me. He taught me so much including a trip to London to one of the original Wright Bros restaurants where I got to see the London scene first hand. I experienced what it was like to shuck 500 oysters in 3 hours in a Soho restaurant.
• What is your favourite fish?
My favourite fish both to cook with and to eat would probably have to be monkfish, it’s such a versatile fish, from cooking in a curry to slow roasting with some seasonal veg, it’s a meaty fish which really holds itself and its flavour.
• Perfect day?
A round of golf, a few beers and dinner with the family.
• Pet Hates?