You walk in through a working fishmonger’s and go upstairs to eat. Catch at the Old Fish Market sits on Custom House Quay in Weymouth, overlooking the harbour where much of its seafood is landed. Downstairs is Weyfish, the fishmonger, with Hatch, a seafood street food counter, alongside it. Upstairs, chef-patron Ben Champkin turns the catch from Weymouth’s fishing boats into a changing series of tasting menus. The relationship between the restaurant and the harbour is unusually close. Catch has two boats of its own and buys from Weymouth’s small inshore fleet, whose seafood is landed on the quay just outside. The kitchen also uses herbs and vegetables from Meadows, the restaurant’s own micro farm. There is no à la carte menu. Instead, Ben builds his menus around what’s available, with the fish and shellfish changing according to the season, the weather and what the boats bring home. You can choose between lunch, an early evening setting and the full dinner tasting menu. Plenty of coastal restaurants talk about serving local fish. At Catch, weather permitting, you can have a drink beside the harbour where much of it was landed before going upstairs to eat it.

Which local producers do you source from?

Fish and shellfish come from Weymouth’s small inshore fleet, mostly owner-operated day boats that land on Custom House Quay directly outside, and from the restaurant’s own two boats, which fish only with lines, nets and pots. Weyfish, the fishmonger downstairs and under the same ownership, handles the catch. Herbs and vegetables come from Meadows, the restaurant’s own micro farm.

Do we need to make a reservation? If so how do we do this?

Yes. Book a reservation online - see their website below. For parties of seven or more, please contact the restaurant by email. A £30-per-person non-refundable deposit is required and deducted from the final bill.

Awards and Recognition

Catch holds three stars in the Sustainable Restaurant Association’s Food Made Good Standard, the top rating, awarded in February 2026 and is listed in the Good Food Guide. Both reflect the way it buys: two boats of its own fishing with lines, nets and pots, and the rest straight from the owner-operated day boats that land within sight of the dining room.

Social Media

Instagram: https://www.instagram.com/catchattheoldfishmarket/

Check availability and book

https://www.catchattheoldfishmarket.com/reservations/

Signature dishes or seasonal menu highlights

There’s no à la carte. Three tasting menus change with what the boats land. At the centre of the menu is a course called the catch, whatever has come in fresh that day, cooked to suit it. The fish and shellfish shift with the season, the weather and the tides, so the menu follows the boats rather than a fixed list of dishes.

Our sourcing story

Much of the seafood served at Catch comes from Weymouth’s inshore fishing fleet: small, mostly owner-operated day boats that land on Custom House Quay directly outside the restaurant. Catch also runs two boats of its own out of the harbour, fishing only with lines, static nets and pots. Working with Weyfish, the fishmonger downstairs and under the same ownership, gives the kitchen a direct line to the day’s landings. Chef-patron Ben Champkin builds his menus around the available catch rather than expecting the boats to supply a fixed list of fish. Herbs and vegetables come from Meadows, the restaurant’s own micro farm. It’s a restaurant built around what’s landed and grown on its doorstep.

Website

https://catchattheoldfishmarket.com/

Address Summary

Custom House Quay, Weymouth, Dorset