As the vibrant hues of autumn leaves paint the landscape, October ushers in a season of rich, comforting flavours, reflecting the essence of this crisp and invigorating time of year. Savour the transition into cooler days with dishes that warm the soul and celebrate the...
Our first write up in the national press. We couldn't be more chuffed, more proud & on cloud nine. ...
November, the dramatic and brutal nature of the UK coastline can be seen in all its majesty. Colder waters bring new fish into our waters. ...
December, as we enter winter it's time to start using those stores from harvest for vegetables, fruits and pulses, but our seas keep on giving with plentiful catches of sustainable stocks of fishes. ...
A remote Island accessed by causeway in Northumberland, a brilliant day trip for the whole family, also enjoyed by viking raiders 1000 years ago. ...
One of our first lessons in the kitchen and one we've had plenty of practise at. How to fillet a whole fish. Here's our Faber method and tops....
Our original recipe Old Fashioned made with Cornish rye whiskey and Welsh seaweed....
If you want wonderful fresh fish, there’s no better place to find it than London....
It's ok to not know everything, you can always ask us but here's a quick guide how to serve a whole flatfish at the table. ...
We wanted to create a restaurant that was both accessible for people to enjoy incredible leadoff but also built upon ethical practises protecting our shoreline. ...
