If you’ve noticed fewer turbot dishes on restaurant menus lately, you’re not imagining things.
This prized fish, often called the “King of Fish,” is disappearing from plates across the UK — and it’s all down to soaring prices.
From labour and energy bills to shipping costs, every part of the supply chain has been pushing up expenses, making turbot too pricey for many restaurants to offer.
Why Turbot Is Getting Too Expensive to Serve
Top chefs and seafood suppliers are sounding the alarm about how difficult it’s become to keep turbot on the menu.
Tommy Banks, a Michelin-starred chef running two acclaimed restaurants in Yorkshire, praised the fish’s flavour and quality.
He called turbot “the king of the sea,” but added that its cost has skyrocketed.
Before the pandemic, turbot cost around £18 per kilogram.
Now, Banks says, that price has soared as high as £65 per kilogram.
Such a steep jump means restaurants either can’t afford to offer it or have to charge such high prices that customers don’t see the value.
At one tasting event, Banks shared that they could only serve tiny portions — literally a sliver — because the fish was so costly.
He mentioned that 60 grams of fillet alone was costing them £9.
Restaurants Shifting Away from Turbot to More Affordable Fish
This isn’t just one chef’s experience. Adrian Nunn, director of the fish supplier The Upper Scale, confirmed many restaurants have stopped ordering turbot altogether.
Instead, they’re opting for cheaper alternatives like Dover sole.
According to Nunn, turbot has become so expensive that even high-end restaurants have dropped it from their menus.
Other seafood staples, including langoustines, lobster, caviar, and truffles, are also becoming less common, with many now only found in exclusive spots like Mayfair.
Global Demand Adding Fuel to the Price Hike
Another big factor driving prices up is growing demand from international buyers.
French and Spanish customers, willing to pay more, have been snapping up British fish, outbidding local buyers and pushing prices even higher.
Nunn explained that while suppliers would love to buy turbot at £10 per kilogram, foreign buyers often pay £20, £25, or even £30, pricing UK restaurants out of the market.
How Inflation and Energy Costs Are Hitting Seafood Prices
The price jump isn’t limited to turbot. The Office for National Statistics shows that prices for white fish fillets overall have climbed by over 28 percent in the last three years.
For example, the average price per kilogram hit £20.59 in January 2025, compared with £15.57 in 2021 and just 53p back in 1971.
Seafood suppliers have also been hit hard by rising energy costs, especially because keeping fish properly chilled is energy-intensive.
On top of that, inflation and government tax hikes have squeezed businesses further.
In October 2024, employer National Insurance contributions increased to 15 percent, with the threshold lowered, adding to operating costs.
Industry Experts Point to Multiple Causes Behind Price Increases
Laky Zervudachi, director of sustainability at Direct Seafoods, highlighted that inflation is affecting nearly every seafood species this year — from everyday cod and haddock to luxury scallops and lobsters.
He noted that various factors play a role, including international conservation measures designed to protect fish stocks, which can limit catches and raise prices.
Zervudachi also confirmed that demand from French and Spanish buyers is particularly strong, making the situation more challenging for UK suppliers and restaurateurs.