Follow the ups and downs of Newlyn, England's largest fishing port, 80 species of premium line, trawl, net and pot caught fish and shellfish are landed daily. Top London chefs like Tom Aikens source MSC accredited Pollack, Bass, Sardines and Mackerel. Photography - digital images from stock or commissioned to order. Art students are encouraged to use the harbour as inspiration for their work as did the Newlyn School of Artists - info@newlynharbour.co.uk Laurence Hartwell
Carol H joins the rest of the netters in to land at the end of the tide. 
Newlyn's world famous Jelbert's ice cream being eaten by a pair of yellow wellies!
Another training session for the Pendeen gig Avarack
posted by Laurence Hartwell at
Sunday, July 29, 2007
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