A local fisherman born and bred in Beesands, Alan Steer has been fishing since he left school in 1986 at the ripe age of 16.
As a third generation fisherman, fishing clearly runs in Alan’s blood. He’s been taught by his father, Tony ‘Winky’ Steer (also a local) and has also studied in Falmouth covering fisheries’ techniques, under the traditional YTS scheme.
Alan and his crew start their day at 4.15am launching their boat Superb-Us from Dartmouth Harbour. They use 630 inkwell style static pots to catch crab and lobster which are dotted in various locations off Start Point.
Alan’s boat reflects his interest in sustainability and traditional, weighing 30 tonnes it’s 45 foot long and made of oak and larch and is very economical on fuel.
Alan never fails to supply us with fantastic, fresh local seafood direct from the bay, just yards from The Cricket Inn. He specialises in crab and lobster and brings us hand-dived scallops which in our eyes are the best out there!
He continues to live in Beesands today with his wife and young family and hopes his two sons will take on the same passion for fishing that he has.
So, what happens with the crab, lobster and scallops when Alan delivers them to the door?
Crab: Crab is cooked and hand-picked by our kitchen team. Served in our sandwiches (purely ¼ lb of white meat only), our infamous seafood pancake and in our crab soup. The rest of the crab (shells and claws) are used to create delicious stocks for our sauces and soups.
Lobster: Our new Josper oven is the perfect match for cooking lobster. Simply cooked on the charcoals and finished with garlic butter with a choice of side dish.
Scallops: These hand-dived scallops are cooked in their shells with a herb crust, garlic butter and Parmesan….hmmm delicious!