Garlic fried crayfish with peach and baby cos salad and buttermilk dressing

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text] per serving 6 large or 12 small crayfish oil for frying 1 egg yolk 25ml Chardonnay vinegar 140 ml vegetable oil 75ml buttermilk 2 large ripe peaches 250g baby cos, shredded 2tsp powdered garlic[/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text] Serves 6 A meal fit for royalty: succulent, rapidly cooked crayfish, sun-ripened peaches and a tangy buttermilk dressing. Perfect

Charcoal squid satay

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text] per serving 200g squid marinade 5g ground turmeric 10g yellow curry powder 10g fresh galangal 20g lemongrass 10g coriander root 2g coriander seeds 2g cumin seeds 20g organic coconut sugar 5g garlic, finely chopped 30ml rice oil 10ml soy sauce Thai peanut sauce 1 cinnamon stick 3 star anise 1tsp rice bran oil

Japanese shellfish in fresh lime marinade

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text] per serving A: shellfish meat 2 red clams 1 long-neck clam 2 surf clams 2 scallops B: served in shells 2 razor clams 4 clams 50ml white wine 1 shallot, finely sliced fresh seasonal vegetables 40 grams of green Japanese daikon 8 slices of radish 4 pieces of edible sansai vegetables 5g each

Caribbean prawns with crispy chorizo grilled asparagus

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text] per serving 12 tiger prawns, peeled and deveined with tails left on 1 chorizo sausage, thinly sliced 8 asparagus spears herb oil (see method) 100ml balsamic vinegar[/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text] Serves 2 For the herb oil, place fresh herbs – eg basil, coriander, tarragon, dill – in a blender with a little olive oil and blend

Cornish lobster with a lively, fresh tomato vierge

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text] per serving 1 lobster approximately 800 – 1000g 6 large tomatoes ½ tsp caster sugar ½ tsp good white wine vinegar 250ml olive oil chopped basil or chives[/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text] Serves 2 Head Chef Richard James is always fully stocked with a variety of local, line caught fish, and Cornish lobster is on the menu

Josper grilled Shetland mussels with cider, tarragon and cream

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text] per serving 500g cleaned Shetland mussels 1 shallot, finely sliced 1 large garlic clove, crushed 200ml good Scottish cider 2 sprigs tarragon, chopped 150ml double cream[/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text] Serves 2 Using a heavy pan, fry the shallots and garlic in 25g of butter Add 25g of flour and stir until absorbed. Add the cider (we