Fresh Fish Delivered to Broadstone

Four Miles, and Most of It Downhill

Drive the back way from the Broadway to our counter and you’re there in about ten minutes: past the golf club, down through Lower Parkstone, and you’ve arrived. Four miles. That distance is the whole reason this page exists, because it changes what “fresh fish delivered” actually means for a Broadstone household.

When the van turns out of Bournemouth Road of a morning, BH18 is one of the first postcodes it reaches. The fish in your box was on the ice at the counter barely an hour before it’s on your kitchen worktop. No depot, no overnight courier, no Royal Mail. We pack it, we drive it, we hand it over. For a town this close, delivery isn’t a compromise on freshness. It’s the same fish you’d carry home yourself, minus the trip.

Or skip the wait entirely

Plenty of Broadstone regulars don’t wait for the van at all. The drive down is short enough that collection makes sense, especially mid-week when you only want one thing. There’s no minimum on collection and nothing to arrange in advance: park up, tell us what you’re after, and we’ll cut it there and then. Saturday mornings are when the counter’s fullest, so that’s the run most people make if they want to stand and pick a piece off the ice themselves.

Built for the Weekly Shop

Broadstone runs on family kitchens. The houses around the Broadway and out toward the recreation ground are full of households who still cook properly through the week, and that shapes what we send up here more than anywhere else we deliver.

For a family supper, the fish pie mix is hard to beat: salmon, cod and smoked haddock, diced and ready to drop into a sauce. It turns a Tuesday into a proper supper without any real effort, and because it is cut fresh off whole fish that morning it firms up in the sauce rather than going watery. We make it up at the counter rather than selling it online, so ask for it in the shop or call 01202 747661. The coated portions are the other family staple: actual fillets in a crisp crumb, cooked from frozen, the thing that keeps younger eaters happy while the rest of the table has something grander. For anything in the online shop, order by 3pm and the van can have it with you the next delivery day.

If you want the week planned around what’s actually good rather than habit, our seasonal calendar tells you what’s landing well right now, and the blog carries the sort of advice you’d otherwise get leaning on the counter.

Cut to Order, Every Time

Here’s the part that makes the difference: nothing leaves us pre-portioned into a guess. We fillet, skin, pin-bone, butterfly or trim to whatever you actually need. The instruction can come across the counter or in the notes on a delivery order. It gets done the same either way.

Need four salmon steaks at the same weight so they cook evenly for people coming round? Say so. Want your mackerel butterflied and scored for the grill, or a whole fish gutted and scaled and otherwise left alone? That’s a thirty-second job for us and a real difference on the plate. It saves the fiddly work at home, and it means you’re paying for fish rather than packaging. The fresh fish counter is where this matters most, but the same care goes into the shellfish and the bag of king prawns that ends up in a midweek stir-fry.

Weekends, the Golf Club, and Having People Over

Broadstone entertains. The golf club, the dinners, the Sunday tables that stretch to twelve: there’s a steady rhythm of people up here cooking for a crowd, and that’s where the rest of the shop earns its place.

For a spread that needs no stove, our seafood platters come laid out cold and ready to put straight on the table. Give us a couple of days’ notice and we’ll build one to the number of guests. The smoked salmon on it is our own: we cure and smoke it here in Parkstone over locally sourced wood chippings, with nothing added but salt and smoke, and it is sliced the morning it goes out. We make our pâté on site as well, the kind that turns a few oatcakes into a starter when friends drop in unannounced. And there’s a frozen range worth keeping in for the nights nobody planned for.

Delph Woods to Corfe Mullen: the Whole of BH18

BH18 is bigger than the village itself. It runs out through Hillbourne, up to the woods, and across to the Corfe Mullen edge where Poole gives way to open country, and we deliver to all of it on the same Tuesday-to-Saturday route. Walk the old railway path through Delph Woods on a Sunday and you’re in the kind of place that still values things done by hand, fish among them.

Living out toward the Corfe Mullen and Wimborne side doesn’t put you any further down the list; you’re on the run regardless. If you’re closer to the market town than the village, the Wimborne page is worth a look too.

We’ve been doing this from the same Parkstone counter for a hundred years now, since the 1920s, and the 4.7 rating on Google is the bit we’re quietly proudest of. It’s mostly local people who shop with us week in, week out. The van goes out Tuesday to Saturday, we’re at the counter Tuesday to Friday from 7:30am to 4pm and Saturday until 3pm, and we’re closed Sundays and Mondays. Delivery is free with a £40 minimum, the fish travels in our own refrigerated vehicle, and a fair amount of it is day-boat or locally landed when the boats are out. Start your order when you’re ready, or call the counter on 01202 747661 and we’ll tell you what’s good today.