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Located above Billingsgate Market in London's DocklandsOur location
Celebrate National Pie Week and create your own FABULOUS FISH PIE... Choose your own selection of fish, spices, herbs and topping... 375g fish fillets: coley, hake, pollack, tilapia, salmon, smoked haddock or boneless kippers Add some shellfish: cooked cold water prawns…
A great way of using the whole prawn to make a simple but tasty lunch dish or an accompaniment to fillets of fish. Featured at The Bexhill Festival of the Sea 2016.
Gravadlax (meaning 'buried salmon' from the traditional method of curing the fish in the ground) is a Scandinavian speciality, but there are many flavours that work well as a marinade. This has a Pacific rim twist.