All in Seasonal British
The hake collar is the meaty, fatty bit of a fish at the pectoral fins, behind the gills and when grilled over hot charcoal, the skin gets all crispy. With no hidden little bones, they’re perfect for dipping in the dreamy accompanying custard-like aioli, topped with burnt onion dust and chives… READ MORE
I’ve been left with just a third of the courgette tempura. In three fabulous mouthfuls it’s gone and I know I’ve been robbed. There’s light crunch from the batter, sweet juiciness from courgette, a meaty, salty, fiery kick from ‘nduja and fresh cooling, lemon scented creaminess from whipped ricotta… READ MORE
The ‘nduja croquettes are perfectly crisp on the outside, filled with parmesan-laden, creamy potato and then the almost molten, crack hit of spicy pork, sat on an aioli base and topped with pickled cucumber. These are mouthfuls of my kind of heaven, with devilish heat in the mix too… READ MORE
