All tagged 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
The pan roasted quail arrives, looking like a muddy winter walk. It’s crispy skinned, but the meat is on the dry side; any intended caramelisation of the blackened sprouts has turned to bitterness and it’s all heavily salted, magnifying the intensity of its dominant Bovril-like flavour… READ MORE
The Iberico presa being a beautifully cooked, succulent slab from the shoulder and the pork cheek is slow cooked, shredded gorgeousness in a crispy croquette style, joyously vibrating with char siu flavours… READ MORE
