A simple yet sophisticated seafood classic.
Monkfish wrapped in Parma ham
A quick but elegant dish to prepare
Pan-fried Seabass fillets
With black olive tapenade.
Ian’s garlic & rapeseed oil dressing
Brilliant over any pan-fried white fish
Adds elegance and interest to a variety of fish dishes
For dipping seafood or sprinkled over fish dishes
A vibrant and fresh tasting accompaniment to fish
Will accompany most fish dishes
Marie Rose Sauce
Classically served with prawns and salad
Lemon Creme Fraiche
Perfect for dipping a variety of seafood
Horseradish Sour Cream
The perfect partner for smoked salmon or on canapés with caviar
Garlic and herb prawns
A wonderful starter to share.
Shell on prawns in white wine
Inspired whilst spending a weekend on the Isle of Wight.