Bristol Cookery School

Not cooked a whole Turbot for years however sometimes a special occasion calls for it.
2.4kg whole roast Turbot with a caper and brown butter sauce served with fennel, tomatoes and Ratte potatoes.

B***d and rolled saddle of hogget.
More flavour than spring lamb and gives the lambs a little longer to develop.

Getting my grill on.

Walking the beach Florida.

Snow, king and lump crab Diavolo with prosciutto crisps.

Baked Queen scallops with orange schnapps, brown butter and soy.

Le Bert.

Prawn and squid ramen with enoki mushrooms and soy and mirin egg.

Prawn and squid pho with a cold beer.