february // Gearran (Gaelic) // chwefror (Welsh) // hwevrer (Cornish)


1st February

Sunrise: 07:52

Average sea temperature: 6.9°c


We’ve all had enough of drawn our dark nights and winter weather and whilst February may feel like we are still in the depths of winter, the nights are slowly getting shorter, storms less frequent and if you look hard enough there are some early tell-tale signs that spring is on the way. Look closely and on our coastlines, you will see wildflowers, like snowdrops and crocuses begin to blossom and migratory birds begin to nest and breed. 


Patience is the name of the game for farmers and gardeners alike. The longer days and glimpses of sunlight may tempt many to start sowing seeds but there is still time to wait until sunnier days and morning frosts have receded. 


Rhubarb and artichokes are welcome additions to menus but winter stores of apples, potatoes, etc are still an important form of sustenance and choice for us on our menu. That said it is that time when stored items could be stretched to the limits and to ensure quality chefs must be ever diligent when those ingredients arrive at the kitchen door to ensure the best gets makes it over the kitchen pass. 


Out at sea many species are now in spawning season, noticeably Sea Bass has been removed from our menu despite being one of our top selling dishes, alongside other flat fish. There isa still plenty of choice but we are ever mindful of stocks and in recent years species like Whiting have been over fished although in season and must be allowed to repopulate. 



Whole Gurnard, bright red in colour on a nickel surface, prior to being prepped for the chef.


Skate – Brixham, Penzance 

Sea Bream – Brixham, Penzance 

Monkfish – Peterhead

Dab – Plymouth, Penzance 

Mackerel – Looe, Brixham

Herring – Brixham 

Sole – Dover, Hastings, Brixham 

Coley – Brixham, Penzance 

Gurnard – Brixham, Penzance

Cod – Peterhead

Pollock – Port Isaac  

Sardines – Brixham 

Cuttle Fish – Poole 


Spider crab – Pembrokeshire 

Clams – Poole 

Mussels – St Austell 

King Scallop – Orkney 

Langoustines – Oban 

Oysters – All locations 

Pepper dulse – Pembrokeshire 

Oarweed – Pembrokeshire 

Razor Clam – Shetland 

Large scallop shells piled, freshly delivered before being prepped for service.
Pile of fresh British artichokes stacked up and ready to sell at market. bright greens and deep purple bulbs.


Forced Rhubarb 




Jerusalem artichokes



Pak choi


purple sprouting broccoli


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