FROM SEA TO PLATE
With the freshest fish from independent day boats, we champion some of the more unusual, and most sustainable catches in our restaurant and Fish Butchery, with a la carte and set menu options at our beautiful restaurant on Cambridge’s lively Mill Road, as well as wine events, private dining, and the opportunity to order and take home fresh fish.
RESTAURANT
Sit by the pass for an immersive dining experience, chatting with the chefs about where the fish on your plate was caught that very day! Join us for a la carte lunch Wednesday-Saturday, and evenings Tuesday-Thursday, or our set menu dinner that can be taken on Friday and Saturday nights.
FIN BOYS @ THE GOG
Find us at The Gog Farm Shop every Saturday and Sunday, 11am-2pm serving a selection of hot and cold dishes like our Tuna Larb, Fish Soup, and Crayfish and Lobster Rolls – plus, plenty of Oysters, and the opportunity to purchase fresh fish to take home to cook.
EVENTS
With various special events throughout the calendar, we host a dinner and wine night on the first Wednesday of every month, often in collaboration with a wine supplier or ambassador, for an informal evening of delicious food, and drink. Join our mailing list here to be kept up to date.
WHO are the fin boys?
THE FIN BOYS ETHOS
Established Spring 2021, Fin Boys aims to champion British fish caught from day boats, where we work with some of the country's best suppliers, who share the same values of quality, sustainability, knowledge, and the welfare of the fishing communities. Dine with us and enjoy fish caught that day from our a la carte menu lunchtimes Tuesday - Saturday, and evenings Tuesday - Thursday, or book for our lavish 6-course set menu on Friday and Saturday evenings with optional wine pairings. We host special wine and dinner nights every first Wednesday of the month, and keep an eye on events at The GOG, including our regular residency on Saturday and Sundays!
JAY SCRIMSHAW
You might know Jay from the legendary local food truck Guerrilla Kitchen, but his experience in bringing creativity to the kitchen goes way back, to when he was previously the owner of The Pheasant in Keyston, during which time he was a Gordon Ramsey’s F Word Finalist, too. He also spent time as a Senior Sous Chef at Bibendum in South Kensington and sous chef at Chez Bruce in London, so really knows his stuff when it comes to creating thoughtful, tasty, and super-exciting dishes.
RICHARD STOKES
If you've dined at Parker's Tavern, you might have enjoyed the care and attention to detail that Rich puts into every dish, where he was head chef for two years before teaming up with Jay to form Fin Boys. Previously, he owned The Three Horseshoes in Madingley and worked stages for Alice Waters at Chez Panisse in Berkley, and Charles Phan at The Slanted Door in San Francisco. His love of travel, and good food brings a globally extensive and highly experienced palette to the party.
Private dining & hire
Enjoy Fin Boys seafood platters, and more, at your home, office, or function. Enquire via info@fin-boys.com for bespoke menus for collection from No.2 Mill Road, Fin Boys is also available to hire for your own private function or party, for up to 28 people. Get in touch to find out more via email: info@fin-boys.com