| Cod – Our cod is line caught
in Icelandic waters, where stocks are at extremely safe levels,
and is flown into London each day to reach us in prime condition.
It is beautiful simply roasted and served with parsley sauce;
or roast with a parmesan and herb crust. Just mix some breadcrumbs
with some melted butter, parmesan and parsley and spread the
mixture on top of each fillet. |
|
| Lobsters – Canadian lobsters are flown
is every day to London during the cooler months and in the
summer, right through to the late autumn we have our native
lobsters from Cornwall and Scotland. We boil them every morning
and we are happy to split them and crack the claws. All you
need are some mixed leaves and perhaps a few Jerseys and serve
with a bottle of something cold and fizzy. |
|
| Halibut - Our halibut is line caught and derives
from the deep north Atlantic waters off Scotland, Norway and
Iceland. Juicy steaks from this thick flatfish and best roasted
or baked with a prawn or oyster sauce or maybe a homemade
buttery hollandaise. |
|
| Dover Sole – This true sole has a firm
and sweet flesh. In our opinion the finest way to cook this
fish is to grill and serve with melted butter and lemon. |
|
| Wild sea bass – Our bass are commonly
hook and line caught of the south or south west coast and
reach us in perfect condition. We suggest you roast them in
a hot oven with olive oil, sea salt and lemon. Perhaps add
some rosemary in the cavity or lay the fish on a bed of sliced
fennel. |
|
| Haddock – A sweet flaky fish from Cornwall
simply dip in egg and breadcrumbs and shallow fry. |
|
| Live Langoustine – These beautiful sweet
bright orange prawns also known as scampi, Norway lobsters
or Dublin bay prawns, are sent down live from the west coast
of Scotland. We suggest dropping them into boiling salted
water for approximately two minutes, then chill in iced water,
and serve with a good mayonnaise, some crusty bread and a
nice chilled Pouilly Fumé. |
|
Wild Sea Trout – These princely fish
run with the wild salmon. Originally a brown trout, then
for reasons unclear adopt the same life traits as the wild
salmon by heading to sea, then returning to spawn in same
river it came from. A beautiful sleek silver fish with an
exquisite clean taste. Simply bake with a little butter,
lemon and serve warm. *This fish is highly seasonal.
|
|
| Scallops – sweet juicy plump scallops
from the west coast of Scotland or Cornwall. These are delicious
pan fried in butter with a drizzle of olive oil, then served
on a bed of dressed rocket or watercress and a few drops of
balsamic vinegar. |
|
Scottish Salmon – Our salmon is farmed
in the crystal clear waters off the Shetland isles and is
transported to London everyday. Fillets are beautiful roasted
and served with a cream & chive sauce or baked and served
with new potatoes. A whole fish poached makes a stunning centre
piece for a buffet.
In the summer months we stock wild salmon from some of the
famous Scottish rivers such as the Tay. Though more expensive
than farmed salmon it really is a treat and must be cooked
as simply as possible to give it the respect it so richly
deserves.
|
|
| Squid – Often our squid is caught on
a hand line, known as jigged, off the Cornish and Devon coastlines.
It is delicious opened out into a sheet, scored and cooked
on a hot griddle pan for no more than a minute. Or maybe cut
into rings, dipped into seasoned flour and very quickly shallow
fried. |
|
| Turbot – Sometimes known as the king
of fish. We believe this fish should always be cooked on the
bone as it keeps the fish moist and adds an incredible depth
of flavour. Just roast and serve with a hollandaise. |
|
| Lemon Sole – This beautiful sweet fish
caught in Cornish waters fillets beautifully, or can be served
whole when grilled with parsley butter. |
|
Whole Brown Crabs – Our crabs are selected
live each morning at billingsgate market, usually from Dorset,
Devon or Cornwall. They are then boiled for you to enjoy in
their absolute peak of condition. Crack and pick the meat,
serve with a good mayonnaise and a nice Muscadet.
|
|
| Monkfish – Straight from Cornwall the
firm pinky white flesh makes excellent kebabs for the barbeque,
suits well to stir frying or in curries and is delicious stuffed
with lemon, rosemary, sun blushed tomatoes and anchovies,
wrapped in pancetta and roasted. |
|
| Sea bream – The gilthead sea bream are
farmed in the south of France and the wild black bream, pink
bream and occasional couches bream are generally caught in
the early summer months from our south and south-west coasts.
Great as a whole fish to barbeque or roasted with olive oil,
lemon and thyme. |
|
| John Dory – this beautiful, but strange
looking fish is known in France as St Peter’s fish as
it is believed the black thumb print on the body is that of
St Peter. It has a firm white flesh which is ideal for baking.
Loosely wrap in parchment paper with a knob of butter and
a dash of white wine. |
|
| Dressed Crabs – Our dressed crabs are
cooked, picked and dressed each day on the Murray Firth then
sent to us overnight. For you to enjoy as a nice light summer
lunch or first course. |
|
| Pollock – A less expensive alternative
to cod, fresh from the West Country, this firm white fillet
is excellent for fish pies and fish cakes. |
|
| Mackerel – This flavoursome oily fish
is rich in omega 3 and 6 fatty acids. Simply roast with lemon
and thyme or rosemary. |
|
| Red Mullet - These stunning fish are caught
off the south west as they navigate the warm waters of the
Gulf Stream. They yield slightly pinkish coloured flesh with
a taste of shellfish. A joy when roasted with olive oil, white
wine, lemon juice and fresh thyme. |
|
| Ray– Our Ray is sent to us directly from
Newlyn in Cornwall. The lovely thick wings give sweet delicate
flakes. We suggest panfry, roast or poach and serve with melted
butter, lemon and capers. |
|
| Brill - A relative of the turbot this exquisite
fish offers a lovely sweet firm white flesh. The high quality
of the stock bone gives a great opportunity to roast this
fish whole, the bones add superb flavour, with a drop of white
wine, butter and maybe some shredded parsley. |
|
| Giant Black Tiger Prawns - The amazing creatures
are not only visually impressive but very versitile when looking
for a recipe. They can be poached in salted water, roasted
in a hot oven or dressed with olive oil and cook on a nice
hot barbeque. |
|
| Plaice – Our plaice fillets
come to us directly from Cornwall and they have a very delicate
sweet white flesh. Just Brush with melted butter and grill
or dip in egg and bread crumbs and gently panfry, serve with
lemon wedges and tartar sauce. This is an ideal fish to start
your children on as it has a mild flavour and is virtually
bone free. |
|
| Sardines – The port of Newlyn in Cornwall
is famous for sardines and pilchards (large sardines). So
much so there is even the pilchard works museum next to the
harbour. Usually from the end of June these silver darlings
start being caught in abundance just in time for the barbeque
season; four or five minutes over hot coals is the ideal way
to cook them and serve with lemon and crusty bread and plenty
of cold beer. If you have any left steep them in olive oil
in a Tupperware container and you can keep them for up to
two weeks in the fridge. It’s just like you are canning
them yourself; If I am barbequing I always do an extra couple
of dozen just for that. |
|
| Gurnard – These strange looking red or
grey fish have always been highly valued by the French and
in the last few years the British have caught on. The reasons
being that the fish is very versatile as it can be baked whole
or pan fried as fillets. It is also fantastic in soups, stews
and bouillabaisse. The flesh is very similar to that of monkfish
and very reasonably priced. |
|
| Crab Meat – The amazing Mark and his
team in Cornwall hand pick our crab meat each day and send
it up overnight for you to enjoy in its absolute peak of condition.
These wonderful flakes of Cornish ambrosia are ideally suited
for salads, sandwiches or if you are feeling a bit nostalgic
and long to be back in the seventies serve them in an avocado
with a good mayonnaise. |
|
| Smoked Salmon – Our smoked salmon producer
is one of the last kosher salmon curers in London and has
been smoking for our Chelsea shop for over fifty years. A
beautiful mild London cure, not too Smokey, not too oily and
not too salty. If you haven’t tried it you must; we
are famous for it. |
|
| Clams – Our clams are known as Palourdes,
which is the French name, or carpet shells, which is the English
translation. These beautiful little clams are grown in Poole,
Dorset, and are ideal for spaghetti vongolais or maybe just
sauté in a little olive oil, parsley and chilli and
a drop of white wine. *This shellfish is highly seasonal |
|
| Smoked haddock – Our undyed smoked haddock
is cured over oak by the master smoker Enderby of Grimsby.
This perfectly smoked fish is best poached in milk enriched
with a knob of butter and served on a bed of spinach –
top this treat with a free ranged poached egg. |
|
| Mussels – Our mussels are rope grown
(to ensure they are not gritty) in the cold crystal clear
waters of Demlane. The best way to cook these shiny black
beauties is the classic ‘moules marinere’. In
a large pan sweat off a couple of shallots and a large knob
of unsalted butter then add your cleaned mussels and one small
glass of white wine per 454 grams (1lb) of mussels. Put the
lid on and allow to simmer on a medium to high heat for about
3 minutes. Give them a stir and put the lid back on for another
2 minutes. By now they should all be opened (which means they
are cooked). Remove the mussels with a slotted spoon into
a large serving bowl and allow the cooking liquor to reduce
by a third. Now stir in a desert spoon of double cream and
some finely chopped parsley and pour the sauce over the mussels.
Serve with fresh French bread. For variation swap the wine
for cider and the double cream for crème freche and
you’ll think you are in Normandy. *This shellfish is
highly seasonal |
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