FRESH fish have caught the public’s attention at the moment. With the success of BBC TV series The Fisherman’s Apprentice with Monty Halls, there has been a great interest in locally caught seafood.

At the forefront of this fishy renaissance is Poole restaurateur and fisherman Pete Miles. The 48-year-old has such an affinity with the sea that he opened Storm fish restaurant 12 years ago.

“I wanted to make the most of the beautiful seafood we have on our doorstep such as prawns, lobster, crab, bass and mullet,” he explained.

Storm is the only restaurant in Poole and Bournemouth for which the owner catches his own fish. When Pete can’t catch his own fish, it says on the menu: “If he doesn’t catch the fish, he knows a man who can!”

Pete and his wife Frances ensure that Storm’s menu changes daily, according to the fresh fish and meat available. Inside Storm, the interior is rustic, with wooden tables and old lamps hanging from the ceiling, providing an intimate, cosy ambience.

Along with a great selection of local fish and shellfish, there is a decent selection of meat and vegetarian dishes, incorporating flavours and influences from around the world. At Storm everything is made on the premises from the bread to the petit fours.

But Pete ensures that being a restaurateur doesn’t impact on his great love and can still be found getting his hands dirty.

“The other day I pulled up a nice Second World War shell,” he said.

“I sometimes get huge conger eels in my lobster pots – up to six-foot long. They are good eating but I tend to throw them back.”

Pete, who is also director of Poole-based Dorset Oysters, has learnt a fair bit about what tastes good over the years and Storm even runs a cookery school. But he insists it’s not tricky trying to produce a great meal.

“Simple is best,” he said.

“When it’s fresh, a whole fish cooked with lemon, sea salt and olive oil is all you need. With a flat fish you may also need a bit of butter to finish it off at the end.

“You shouldn’t be scared of cooking fish. It’s quick and very easy. Roast fennel, endives, spinach and samphire are all perfect with fish – as is shellfish.

“A few cockles or clams steamed in the butter at the last minute are delicious.”

Pete has recently undergone a screen test to be a judge on Masterchef, so watch this space.