Fish and Shellfish

Lucy has always been involved in the fish business with her family being one of the most successful high quality fish merchants in the UK. Supplying most of London’s top restaurants has meant her quest for the freshest catch has lead her far and wide entertaining and being entertained by some of the Britain’s best chefs.  Ten years in France has also meant that she has perfectly mastered the art of cooking Provençal classics like Bouillabaisse, a classic French shellfish and fish stew recipe, prepared with the freshest possible seafood, caught and served the very same day it left the sea. We also absolutely love Shellfish and can think of nothing better than spending a few lazy hours sharing the delights of a wonderful Fruits de Mer and a nice crisp bottle of Sancerre.

Swordfish Provencal with Mango Salsa

Seared Tuna Steak with Chilli Butter and Capers

Baked rolled sole with white wine and dill sauce

Monkfish wrapped in Parma ham and sage

Roast cod with a parsley crust

Seared Tuna with Soy and ginger dressing

Sea bream baked in a salt crust

Marinated Scallop and prawn skewers

Salt crusted Sea Bass

Fruits de Mer

Garlic Prawns

The Ultimate Fish Cakes

Linguine Vongole



Grilled Lobster with hand made chips

Lobster Thermador

Roasted sea bass stew with saffron potatoes

Salmon wrapped in puff pastry with a basil and parmesan stuffing

Blackened swordfish with mango and lime salsa

Luxury creamy fish pie with spinach and prawns

King prawns in a garlic and parley butter

Scallops with bacon on cauliflower puree

Roasted Sea Bass with a Pea and Broadbean Stew

Langoustine Risotto

Skate Wings and Capers in Black Butter

Skate in Black Butter and Capers

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