Company profile
New Wave Seafood was set up by Tim Boyd in 1989 to provide top-quality fresh fish and shellfish to the most discerning restaurants in the heart of England.
In his first year of business, Tim was just a man with a van and a passion for seafood; 20 years later, the Cotswold-based company has gone from strength to strength and now consists of over 40 experienced staff and a fleet of vehicles delivering to more than 350 loyal, satisfied customers daily, including 6 Michelin-starred restaurants.
With the appointment of Grant Brown in 2003, we added a range of speciality foods, many sourced locally including Cotswold game, fine foods from Rungis Market in Paris, and an extensive selection of dry goods and other chef's essentials.
In 2008 we opened New Wave - The Fish Shop, in the Market Place in Cirencester, to provide the same, restaurant-quality seafood to the general public.
What makes us special?
At New Wave we are committed to quality, value for money and a friendly, efficient, personal service. We source only the best, from suppliers we know well, our filleting team works through the night to prepare orders to meet your exact specifications, and our 11 refrigerated vans deliver to 9 counties, 6 days a week, usually by noon.
Although the business has grown over the years, New Wave continues to be an independent, owner-operated business - because we are not owned by anyone else, we have greater flexibility and are better placed to serve our customers' individual needs.
We are very happy to offer advice on quantities, portion control or preparation with our customers - just phone and ask to speak to Andy, Kelly, Oz or Simone. Also, you're welcome to come and visit our premises by appointment - we'd be delighted to show you round, and offer filleting demonstrations on request.
Where do we source our seafood?
We buy our fresh wild fish daily from all over Britain. Much of it is line-caught by small dayboats from England's coastal waters in Plymouth and Looe to ensure maximum freshness and sustainability and minimum impact on the environment.
We also buy farmed species (including organic) such as salmon sea trout, sea bass, gilthead bream, local Bibury trout and halibut.
Many of our smoked products come from local producers in the Cotswolds.
In addition, we buy daily from Rungis Market in Paris, the largest fresh-food market in the world.
Closer to home, a large shellfish tank on our premises enables us to provide you with live lobster and crab at short notice.
New Wave is committed to promoting sustainable fishing and is approved by the Marine Stewardship Council (MSC) and a keen supporter of the Responsible Fishing Scheme (RFS).
Food safety and hygiene
New Wave takes food safety and hygiene extremely seriously. Our 8,000sq ft unit is purpose-built, with state-of-the-art equipment to ensure maximum freshness and cleanliness. We have dedicated separate fish and speciality areas, top-of-the-range hygienic safety flooring, and several walk-in cold-rooms and fridges, keeping the 'cold chain' maintained at all times.
Our premises are EEC approved (certification number 853/2004), and at the last inspection we were found to be fully compliant in all aspects of our health and safety audit.
We have full traceability on all our seafood.
Meet the team
Tim Boyd
Sales Team
Andy, Simone, Kelly and Oz will be very happy to advise you on any aspect of fish and seafood buying, including quantities, portion control and preparation. They are here to help - just give them a call.
Speciality Team
Grant and Rob manage the speciality foods department. They understand chefs' needs and are constantly sourcing new products to add to New Wave's already extensive list of fresh and seasonal produce and chef's essentials.
Behind the scenes
- Keith Blundell - Buying/Financial Manager
- Anne Vickery - Accounts and Administration
- Ann Walsh - Accounts and Administration
- Max Jones - Health, Safety and Systems Manager
- Pavel Tomesek - Quality-control Manager
- Main Stubley - Head Filleter and Night-shift Prep Manager
- Martin Hudd - Night-shift Manager
- Dave Lucas - Transport Manager
Other support staff
- 3 admin/warehouse back-up staff
- 7 on the night shift, prepping and processing orders
- 3 daytime prep-room/warehouse staff
- 15 drivers who deliver to 11 routes per day
And at The Fish Shop (Cirencester)
- Ben Hoggett, assisted by James and Jake
