A recent surge in octopus numbers in the South West, driven by warming sea temperatures, has raised concerns for marine scientists but created a surprising silver lining for local fishing communities. Now, West Bexington’s beloved seaside restaurant, The Club House, is stepping up to support the South Coast fishermen by turning this marine mystery into a mouth-watering menu celebration.
Each day throughout the coming weeks, The Club House will offer a different octopus special, showcasing the incredible versatility of this underrated ingredient and helping local fishing boats capitalise on the unexpected bounty. From octopus carpaccio with pickled apple and herb aioli to fire-roasted octopus with romesco and crispy potatoes, these dishes not only support sustainability but also celebrate the region’s best produce.
“We work hand-in-hand with our local fish supplier, Flying Fish Seafoods and always source what’s in season and in abundance,” says William Hickton, Head Chef at The Club House. “With octopus catches on the rise, we’re doing our part to reduce waste, support the boats, and inspire people to try something new on their plates.”
Nick Mason – Head of Marketing & Media at Flying Fish Seafoods commented: “The Cornish Double Sucker Octopus is a giant generally thought of as being abundant in the Mediterranean seas, but they are now becoming somewhat of a nuisance in Cornish waters. Local fisherman are reporting large landings as the Octopus consume juvenile lobsters and crabs caught in the pots and huge volumes being landed over the southwest markets. Current reports are healthy on their stocks so consuming more octopus in the uk will help balance the South West ecosystem!
According to recent reports, UK octopus landings have risen dramatically, with fishermen reporting record hauls, some up over three times the usual numbers. Fishermen in towns like Brixham have reported daily octopus hauls reaching up to 36 tonnes, a dramatic increase from the usual 200 kilograms per day in previous years. Yet, much of the catch is exported, as many Brits remain unsure how to prepare or enjoy this delicacy. That’s why The Club House is sharing a simple yet stunning recipe and top preparation tips to help more people embrace this local, sustainable seafood.
Top Tips for Cooking Octopus at Home
By William Hickton, Head Chef at The Club House
1. Freeze First
Even fresh octopus should be frozen before cooking. Freezing expands the liquid in the flesh, helping to break it down and tenderise it. Freeze overnight, then defrost during the day for cooking in the evening.
2. Steam or Simmer Gently
We steam ours at 90°C for two hours. No steamer? Simmer in a pan with water, vegetables (onion, celery, garlic, carrot) and aromatics (bay leaf, thyme) for 45 minutes to an hour, depending on size. It’s done when it’s tender enough to pierce easily with a knife. Internal temperature should be 65–71°C.
3. Finish Over Fire
For a smoky flavour, finish on a chargrill. No grill? A hot nonstick pan works well too.
4. Pairing Flavours
Octopus has a delicate flavour but a meaty texture. It pairs beautifully with Mediterranean ingredients like orange, saffron, fennel, tomato, lemon, apple, or just olive oil and sea salt.
Chargrilled Octopus with Saffron & Garlic Mash, Salsa Verde, and Burnt Orange
For the Octopus:
Clean the octopus by removing the ink sac and beak. Rinse to remove sand or grit. Cook as above until tender. Finish on a chargrill or sear in a hot pan with oil and seasoning.
Saffron & Garlic Mash (Serves 4)
- 500g Maris Piper potatoes, peeled and chopped
- 1g saffron (optional)
- 5 garlic cloves
- Table salt
- 200ml full-fat milk
- 100g unsalted butter
Method:
Boil potatoes with saffron, 4 garlic cloves, and salt until tender. Warm milk and butter in another pan. Drain potatoes, mash with garlic, then combine with milk and butter. Finish with seasoning and a final raw grated garlic clove for a bold kick.
Salsa Verde
- Handful each: parsley, mint, basil, capers
- 1 garlic clove
- Juice + zest of 1 lemon and 1 lime
- Olive oil
Method:
Blend all ingredients until smooth, adding oil gradually until you reach a dressing consistency. No blender? Finely chop everything, then stir in citrus and oil. Season to taste.
Burnt Orange Garnish
Slice orange into thick rounds. Sear in a hot oiled pan for 2 minutes per side. Let cool, then squeeze over the finished dish.
Get a frying pan hot, cut the oranges into thick slices (finger width)
A drizzle of oil in the pan and place your oranges on one side and leave them to sear for 2 minutes.
Take them out and let them cool.
Squeeze over the dish once everything is on the plate to finish.
