We spoke to Tom Young from Youngs Fish, who bring their fresh counter to us every Thursday, we talk history, best moments and even his favourite song! 

What’s your story? How did your business start?

Young’s Fish was started in 1980 by Michael my dad. He was born in Lowestoft (hence the fishing connection), took a job on the fish market in 1979 and by 1980 had started his first stall in Dovercourt. Today, although in his seventies, he still plays an active role in the business.

How many people are in your team?

Our business started as a small family one to which we have been able to add some brilliant members of staff, we now employ ten people! 

Where are you based?

We moved from Lowestoft around twenty years ago and now live on the outskirts of Ipswich. 

What makes Youngs a cool place to work?

Our working days are long but I think we all enjoy working in different locations and meeting a huge array of interesting and diverse people who we are able to share our passion for excellent quality fish with.

What makes your products unique?

Our night team are in Billingsgate five nights a week by midnight and we pride ourselves on high quality, which we will never compromise on. We love the fact that fish caught on a boat can be on a customers’ plate within hours. The commitment of buying every night has transformed our business.

Best business moment?

Another large step for our business was when I had the chance to start a fish stall in the centre of Chelmsford at the age of 16! I had to employ a driver to drive me there and back. It has become a huge part of our business and we now have a 60 foot stall there selling over 90 lines. 

A valuable lesson you have learnt?

If there is one lesson I have learned, it’s never to compromise on quality.

What does the future hold?

Over the last five years we have moved into the wholesale sector and now serve many pubs, restaurants and fishmongers across Suffolk and Essex, we hope to continue to expand along with our stalls. We are constantly looking to source new products and try to keep up with culinary trends. Twenty years ago we didn’t even sell sea bass, today it’s our biggest seller!