Recent social media posts
01/11/2025
On Wednesday 19th November we welcome Rahel Stephanie aka to our Chelsea Seafood Bar for a special collab dinner with our own
Exceptional seafood with Rahel’s vibrant Indonesian-influenced flare. A la carte menu, bookings via link in bio 🔥
01/11/2025
Bookings live at link in bio 🔥
28/10/2025
What’s Good Right Now…5 fish you should be buying this Autumn
1. Plaice
Once considered ‘London’s fish’ we’re determined to reinstate this status because when in season (like now) it’s a great challenger to sole or even turbot and a fraction of the price.
2. Squid
‘Jigged’ or line-caught season has started and squid caught in this method are an entirely different animal to the netted or trawled ones.
3. Gurnard
Big, colourful and brimming with flavour. This unsung hero is ridiculous value right now. Its firm texture works well for stews and curries.
4. Bass
Autumn wild bass is best. The colder water does wonders for its texture and flavour and the price is favourable too.
5. John Dory
At the more premium end but still great bang for your buck. Cook whole for the best results, it’s easy to pull off the bone once cooked and don’t be fooled by the fillet size - it’s a surprisingly filling fish.
As ever our team in store are at hand for preparation and cooking advice. All fish sourced direct from our team in Looe.
Most pics on location by
22/10/2025
On Wednesday 19th November we welcome Rahel Stephanie aka to our Chelsea Seafood Bar for a special collab dinner with our own
Exceptional seafood with Rahel’s vibrant Indonesian-influenced flare. A la carte menu, bookings via link in bio 🔥
09/10/2025
Drinks don’t often get the spotlight at TSTS but has created a sublime offering, drawing on his 12 year cocktail bar experience including 6 years at .
He’s also worked 6 harvests at the excellent Champagne Pouillon which is available at our Chelsea seafood bar by the glass.
Tomas is never short of a recommendation, pairing or non-alcoholic alternative so feel free to test him out!
07/10/2025
Been lovely to see some wild gilthead bream around West Country waters recently. Their availability can be hit and miss so it’s a treat; even had some pink bream (couches) and the odd Pandora bream showing up the the boats we source from directly.
Served here dry-aged with verjus and tarragon by
28/09/2025
On a Scottish shellfish scouting trip earlier this week I had a stop in at Kames to meet Cate and Andy Cannon of MóR Atlantic Trout. This farm exclusively breeds Steelheads - rainbow trout reared at sea. As the only remaining Scottish-owned fish farm in Scotland, this family-run business takes the business of ethical aquaculture seriously; so much so that founder Stuart (Andy’s father) has been awarded an MBE for it.
After a tour of the hatchery, Andy took us out to the loch to inspect a trout part-way through its growth cycle. Lured with feed and dipped into a mild anesthetic so we could take a look at its condition before releasing it back into the pen unharmed. These fish will be up to 5kg when harvested and coming soon to our menus and fish counter.
Open-water fish farming isn’t perfect, but it’s making encouraging advances and it’s important to support the ones that care the most, in the never-ending quest for a regenerative and consistent fish supply.
20/09/2025
Octopus landings in Cornwall have come right down since their summer rampage but our lobster boats are still finding invaders in their pots.
Get them retail or at our seafood bar served with pine nut ajo blanco and mustard leaf.
18/09/2025
We’re looking for an experienced fishmonger to join team. Full or part-time flexible.
Some experience, knife skills and fish knowledge required but most important is a passion for our produce and delivering an outstanding customer experience. Further training will be provided in store plus at our sourcing hub in Looe.
Perks include store and restaurant discounts, private medical insurance and a very competitive salary.
Send a CV and introduction letter to [email protected]
15/09/2025
Hand-dived Isle of Skye scallop, apricot and fig leaf. Elegant and extraordinary.
12/09/2025
Meet The Team: Chelsea Crew
The most talented, passionate and hard working bunch we could ever dream of work alongside. A couple missing from the pic but just as loved! 🐟🍷🔪🍽️🛒❤️
08/09/2025
As you like it.
Our local Looe mackerel are big and fat right now. This delicious and versatile fish is great cooked in so many ways and styles. Our fishmongers are a talented bunch so let them do the hard work for you 😉
Address
Arch 337 Acton Mews
London
E8 4EA
To reach the restaurant located at Arch 337 Acton Mews in London, you can take the following public transport options:
- Bus: There are several bus stops near the restaurant. Check TfL website for the best route according to your starting point.
- Train: The nearest train station is Hoxton station. From there, it is a 5-minute walk to reach the restaurant.
As for driving and parking, there are some options available:
- Car: You can input "Arch 337 Acton Mews" on your GPS device and follow the directions. Please note that this is a busy area and there might be limited on-street parking spots available.
- Bike: If you prefer cycling, there are bike racks available outside the restaurant.
- Taxi/Uber: You can use a taxi or ride-hailing app to get dropped off directly outside the restaurant.
Opening Hours
| Friday |
7pm - 11pm |
| Saturday |
7pm - 11pm |
Alerts
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What people say
The Sea, The Sea is a must-visit restaurant in London for seafood lovers. Located in Arch 337 Acton Mews, this restaurant offers a unique dining experience with its Chef's Table and terrace seating options. The vibrant Portuguese urchins served here are a must-try and pair perfectly with a glass of wine on the terrace. The restaurant also has an expanding retail team in Chelsea and is looking for passionate fishmongers to join their crew. With their own vehicles delivering the best produce from Cornwall every night, working here means you'll be working with the freshest seafood in London. The Seafood Bar is back open on Tuesdays from next week, just in time for spring. They are still recruiting chefs and FOH staff for the summer season, so if you have a passion for seafood and excellent knife skills, apply now to [email protected]. Overall, The Sea, The Sea is a great place to enjoy delicious seafood dishes while enjoying the beautiful ambiance of their terrace seating area or Chef's Table.
