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Deep Fried Gurnard, Carrot & Peanut Salad, Pickled Chilli
Smoked Cod’s Roe Dip with Sourdough Crisps
BBQ Tandoori Gurnard, Cauliflower & Tomato Salad, Coriander Yoghurt
BBQ Butterflied Red Mullet, Marinated Tomato Salad & Green Sauce
BBQ Red Mullet with Summer Slaw
Pickled mussels
Cod, white wine and herb sauce
Cuttlefish stew, wild garlic and hazelnut pesto
Megrim sole, orange and coriander butter
Hake, artichoke, rocket and pickled onion salad
Plaice, wild garlic potato dumplings and lemon mayonnaise
Smoked haddock and celeriac soup, lemon and garlic dressing
John Dory, Porthilly oyster sauce, crispy oyster and dill
Breaded lemon sole, cucumber, caper and gherkin salad with jalapeño mayonnaise
Gurnard, chicory, fennel and mint relish
Cockle and clam kedgeree
Starrey Gazey pies
Hot soused Dover sole with mushroom and seaweed dressing
Pickled mackerel with red cabbage, apple and cider
Red Mullet with girolles and roasted garlic aioli
Nathan’s Lobster risotto with orange, basil and spring onion
How to prepare Lobster
Turbot in a bag with parsley and cockle butter dressing
Porthilly Mussels, bacon, cider, clotted cream and sage
Nathan’s fish stew
Chilled asparagus soup, crab meat and seaweed oil
Charcoal mussels with asparagus salad and curry mayonnaise
Pan fried scallops, creamed chicory, orange and tarragon dressing
Baked Cod, mushroom ketchup, red onion and sage
CONNECT, DISCOVER AND EXPERIENCE
Smoked Cod’s Roe Dip with Sourdough Crisps
The foundation of flavour…
Food & Travel Magazine
BBQ Tandoori Gurnard, Cauliflower & Tomato Salad, Coriander Yoghurt
NATHAN OUTLAW
“It goes without saying that for any of the recipes you need fresh seafood. The best way of getting this is to build up a relationship with your fishmonger.”
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