Black Pool Mill partners with Câr-y-Môr

Black Pool Mill restaurant is the latest dining destination to use Pembrokeshire seafood suppliers Câry-Môr. The community benefit society – based at St Davids - already supplies top restaurants in London including Michelinstarred Mountain, which is ranked as one of the top restaurants in the UK according to Conde Nast Traveller.

Now, Black Pool Mill is proud to announce its exclusive fish supper night on April 18 which promises guests a true Pembrokeshire dining experience featuring some of the best locally sourced seafood from Câr-y-Môr. Situated on the banks of the Cleddau estuary near Canaston Bridge, the beautifully renovated Georgian Mill is the perfect setting for such an event.

With seared scallops, coconut and ginger steamed mussels and soft-shell crab burger all appearing on the menu, the evening underscores Black Pool Mill’s commitment to sourcing the highest quality produce while supporting local suppliers and producers.

Câr-y-Môr is Wales’ first regenerative seaweed and shellfish farm and is community owned. Currently it has a diverse membership of over 300 members from all walks of life and has created 14 fulltime jobs. In September last year, it secured a 20-year marine license for its offshore site, meaning it can continue to develop its two pilot farms in the seas off St Davids peninsula. Over the last two years Câr-yMôr has trialled growing different native seaweed and shellfish species, as well as learning the techniques required to operate an ocean farm.

While the seaweed side of the business is “the sexy side” according to Francois Beyers, Câr-y-Môr co-founder, the shellfish element is equally important. “They both go hand in hand,” he explained. “We’re growing them together to recreate marine habitats. It’s like an underwater garden.”

The three-hectare site is part of a fledgling sector and one of only 12 farms in the UK. It’s hoped the sector could boost ocean biodiversity, produce sustainable agricultural fertiliser and provide year-round employment in areas that have traditionally been dependent on tourism.

What sets it apart is the fact they are growing in some of the cleanest waters in the world. “Ramsey Sound is classed as Grade A waters,” Francois explained. “It’s a rarity. It means you can eat them [shellfish] directly off the lines. That sets this seafood apart.”

In 2020, Francois, together with six family members, including his father-in-law – an established shellfish farmer, established Câr-y-Môr. A software developer and South African native, Francois harboured a passion for the marine world and its conservation, coupled with a desire to instil the same values in his own children. This inspiration led him to seek a life by the sea. When his father-in-law stumbled upon the perfect site, two abandoned mussel farms in Pembrokeshire, the concept became a reality. Local knowledge and support proved crucial: “Without the support from the local community, volunteering their time and expertise to make this a success, none of this would have been possible,” Francois said.

Ocean farming – or the rather more wordy technical term ‘integrated multi-trophic aquaculture’ - means a mixture of different seaweed and shellfish species growing together to mutually benefit each other. But it’s not just a way of growing food with little human input, it also creates ocean habitat. “You’re creating a breeding ground for marine animals,” explained Francois who added that boat operators in the area have reported seeing more gannets diving, porpoises and seals since the farm was established. “It’s become a bit of a haven,” he added. It’s a story that the likes of Tomos Parry and his team of chefs at Sohobased Mountain love to share. And it’s one the Black Pool Mill team are keen to highlight too. Sous chef Bertie Titterton helped devise the menu and said: “We are thrilled to partner with Câr-y-Môr to bring a taste of the sea to our guests through our special Fish Supper Menu. Pembrokeshire is blessed with an abundance of exceptional seafood, and we are proud to work with Câr-y-Môr to highlight the region’s culinary treasures.”

The Câr-y-Môr ocean farm is still in the early stages of its development and the shellfish are still maturing. In the meantime, Câr-y-Môr sources produce from local fishermen: “We have to rely on people who know the area,” Francois explained. “They are custodians of the sea, they know it better than anyone else.”

For those living and working in Pembrokeshire comes a greater understanding of it, Francois said. He added: “For the seafood lovers and the climate conscious and the people who have a love for the sea, I think they will understand what’s happening to our oceans.

“If you live close to it and work in it, you realise how massively our ocean is being affected. People increasingly want to support a community business and buy responsibly sourced seafood.”

Bertie added: “The menu was inspired by our global travels and using local produce to cook some of our favourite things, from sea bass en papillote to cured salmon. We hope diners enjoy it as much as we do.”

The Black Pool Mill fish supper is on April 18th. For more information about Black Pool Mill and its menus, visit www. blackpoolmill. com.