For centuries it was one of the great staples of the Thames and the estuaries of England. Londoners ate eel in pies, stews and jellied form, often bought from small street stalls that served the city’s dock workers, traders and labourers. It was local, abundant...
Discover white monkfish - a firm, meaty Cornish whitefish from managed fisheries. Learn about sustainability, habitat, and best sourcing practices....
Discover black-bellied monkfish - a firm, meaty Cornish whitefish from managed fisheries. Learn about its habitat, sustainability, and seasonality....
Discover Cornish mackerel – an oily, rich fish caught with line or low-impact methods. Learn about its habitat, seasonality and responsible sourcing....
Discover Cornish lobster – a premium shellfish caught sustainably in local pots. Learn about its habitat, sustainability, and best fishing practices....
Faber’s Private Hire Oyster Bar adds a unique and luxurious touch to weddings, private parties, and corporate events....
Discover ling – a firm, meaty Cornish whitefish, responsibly caught in deep waters. Learn about its habitat, sustainability, and culinary uses....
Anthony joins Craig the Forager on the Pembrokeshire coast to explore wild coastal ingredients. ...
Anthony visits Atlantic Edge Oysters in Pembrokeshire to explore oyster farming and the return of British oysters....
Anthony visits Freshwater West to meet Jonathan of Barti Rum, explore the story of laverbread, and discover how seaweed shapes Welsh food and drink....
