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A warming blend of mussels, fennel, and cream served with toasted garlic bread for a perfect cold day meal.
An elegant ceviche-style scallop salad featuring sorrel emulsion, pickled fennel, fresh gooseberries, and green almonds.
Monkfish fillets coated in aromatic semolina, pan-fried and roasted, served with a buttery wild garlic, fennel, and aniseed sauce.
Pan-fried skate wings finished in the oven, served with a rich aniseed liqueur, caper, and pine nut butter sauce.