We learn about the versatility of canned fish and the vision of Sea Sisters to offer sustainable options, using fish in our waters that are in season and abundance. And by building solid relationships with their fish suppliers, Sea Sisters can get the freshest catch to turn into tasty marinated fish and seafood, taking canned fish to another level and offering a premium product ready for you to enjoy any time.

Angus also explains how Sea Sisters aims for zero waste by skillfully pairing fish cuts not often used with incredible marinade recipes made with local produce.

Angus started his family business with his partner Charlotte, bang in the middle of the first lockdown. He talks about the challenges of perfecting his recipes in his home kitchen and testing new canning equipment that came with a Russian manual. Add two small kids running around the place to the mix, and it’ll paint the picture of how this fantastic family business started.

His story gives us a great insight into the journey of an entrepreneur in the food space. And the hard work required behind the scenes before you can even show a product to sell.

His mother is a chef, so Angus grew up surrounded by great food. But his introduction to the restaurant world happened ten years ago at the first Jamie’s Italian restaurant in Oxford. Learning all about producing delicious dishes, but also learning about the provenance of the ingredients, their heritage and cultural reference.

This experience was the cornerstone of Angus’s career. From Jamie’s Italian, Angus worked for Sam Clark at Moro as a commis before starting at Trullo, where he flourished as a chef.