Tim Barnes, head chef at Outlaw’s Fish Kitchen in Port Isaac, shares his recipe for cured monkfish with a ginger and spring onion dressing Serves 4 You will need Monkfish loin 300g, skin, sinew and bone removed Cornish sea salt 250g Caster sugar 250g Rosemary leaves 2 sprigs Fresh ginger juice 20ml (from 100g fresh […]
We’ve been sunning ourselves at the Sea Side this month, checking out St Moritz Hotel’s revamped easy-going eatery
The 24th edition of the Trencherman’s Guide was launched on Monday April 18 at a foodie-studded event at Harvey Nichols’ Second Floor Restaurant in Bristol
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