Dermot O’Leary pledges future to Brighton (From The Argus)

Dermot O’Leary pledges future to Brighton

1:10pm Thursday 24th June 2010 in News By Rebecca Evans

Nearly 10,000 portions of fish and chips have been fried and more than 1,500 spicy crabs cracked.

And despite serving 14,000 litres of wine and 10,000 oysters Dermot O’Leary said he has not lost his appetite for the restaurant business.

It has been one year since the X-Factor presenter teamed up with friends Paul Shovlin and James Ginzler to open Fishy Fishy, in East Street, Brighton.

Whereas many restaurants have struggled in the recession, Fishy Fishy is still reeling in the customers and Dermot said he hopes the eatery’s anniversary will be the first of many. He said: “He said: “The idea that we wouldn't be here in the future breaks my heart - we will be here for the long haul.

“In a town like Brighton you feel like part of the family. It is small enough to feel part of it but big enough for it to feel exciting.

“The lovely thing is how we get a lot of returning customers and we feel like a part of the furniture.”

Dermot is still hungry for success and the team are expanding the business to Poole in Dorset – although he insists this does not make him a “Russian oligarch”.

He said: “I hope we have made an impact in Brighton. The feedback is that most people enjoy it. We employ locally and source locally and hopefully feel we are contributing to the city.”

A keen fisherman, Dermot has been visiting Brighton and Newhaven for ten years to indulge in his hobby and the restaurant places an emphasis on local produce.

The television presenter is currently touring the country covering the X-Factor auditions.

He visits the business every six weeks and said he wants to be as hands on as possible in the running of the restaurant.

However, it seems this personal touch does not extend to the kitchen.

When asked if he had fried any fish, the 37-year-old said: “Are you insane? Do you know how territorial chefs are? I used to work in kitchens but you get down there and you realise that being good at cooking for four at a dinner party is so different cooking for 60 covers.”