An Elton John fan who runs a business supplying top Bristol restaurants got the surprise of his life when he was asked to deliver fish and seafood to the rock legend’s personal chefs before his Ashton Gate gig. Jonny Burnett, 26, got the shock call four days before Sir Elton’s Bristol concert, which is part of his farewell world tour.
The singer’s caterers were so impressed with the quality of the seafood that they’ve ordered more for his second Bristol show on Sunday. And now he's been asked to deliver fish to Sir Elton's gig in Wales next week.
Former Backwell School pupil Jonny, who trained as a chef at Raymond Blanc’s prestigious Le Manoir Aux Quat’Saisons, launched his Conscious Food Co. in January 2021 after a stint working in France as a private chef. Before that, at the age of just 19, he ran his own restaurant, The Post Box at Claverham near Yatton.
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His business originally started with door-to-door deliveries to homes around Bristol and North Somerset. He now supplies fish to several top Bristol restaurants including Little French, The Lido, Bianchi’s, Sonny Stores and The Malago.
The fish and seafood is sustainable and sourced from Brixham, Devon, where Jonny has a unit to prepare the fish. He gets up at 4am each morning and drives to Brixham in time to attend the daily auction at the fish market and lets Bristol chefs know what’s available by WhatsApp.
“We buy it and prep it in Brixham and bring it back to Bristol, delivering to the restaurants the same morning it comes into the market. It doesn’t get any fresher and it’s all sustainable and caught by day boats.”
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Jonny says Elton John’s chefs heard about his business through a customer. The tour chefs have also catered for big acts like Pink Floyd and Fleetwood Mac.
By a huge coincidence, Jonny was already going to the gig on Tuesday. His girlfriend had bought him a ticket for his 25th birthday present.
“When they asked me, I said it would be a pleasure and an honour because I’m a huge Elton fan. I’m also a bit of a pianist myself!
“They loved our fish so much that we’re now supplying Elton with fish at his second Ashton Gate gig on Sunday and then the Swansea gig on Monday. Hopefully, they’ll also ask us to supply fish for the London gigs."
Jonny says Sir Elton’s order for Bristol included Brixham wild sea bass, Cornish hake, Scottish salmon and River Teign oysters from Devon. For Monday’s Swansea gig, they’re going for turbot as well.
“They bought a lot of fish and they loved it which is great. I know from experience as a private chef for VIPs that if you make one little mistake you soon hear about it, even if it’s a tiny bone - you don’t get a second chance.
“And from a business point, it was great, too. They spent more money for Tuesday’s gig than 12 restaurants put together, it was crazy!”
As a chef himself, Jonny says he was keen to see how the caterers worked behind the stage at Ashton Gate. And he was impressed with what he saw.
“There were at least four chefs and they had a field kitchen under a huge canvas awning. Being a chef, I was gobsmacked at the set-up and how efficient it all looked - the food looked sensational, I was really impressed.”
As well as Conscious Food Co., another Bristol business got to supply the caterers for the show. When asked to recommend a fruit and veg supplier, Jonny told the caterers to contact Hugo’s Greengrocers in North Street, Bedminster.
Jonny says: “They seem happy with both of us and I’ve said I’d like to work with them again for any gigs south of Birmingham and across to Wales. He was also happy with what Hugo’s Greengrocers supplied so it was a great thing for two small Bristol independent food businesses to supply such a massive gig in the city.
“I’m a huge Elton John fan so it has all been quite surreal. I knew I wouldn’t meet the man himself but it’s amazing to think I’ve supplied him on his last ever tour.”
And as a Bristol City fan, Jonny also managed to achieve another ambition during the interval at the gig. “Yes, I have to confess that when I went to the loo, I did a little sprint and pretended I was playing on the right wing!”
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