| It’s always nice when a new season
arrives. Sad to say goodbye to those beautiful Mussels but great
to see Wild Salmon and Sea Trout, the sweet salty marsh Samphire
and the delicate flavour of the English Lobster, freshly boiled
Dorset Crabs and the hook and line caught Bass and Bream from the
South Coast.
Also with summer comes BBQ’s. That means fat juicy Prawns,
Tuna, Swordfish, Marlin and of course Monkfish to make tasty kebabs.
It’s strange to think that about 10 or 11 years ago most
people would never have cooked fish on a BBQ. Then with the odd
trip down under, or the memories of freshly caught Sardines grilling
over hot coals in Portugal, I’m sure the influence of a
certain Mr Stein or Mr Oliver, and all of a sudden everyone’s
at it.
So I would like to thank all of you for your very valued custom,
and ask you please keep telling all your friends about our wonderful
little shop.
Regards, Rex Goldmith
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