Stunningly Fresh

Smoke duck and Seville Orange Salad

Sea Bream with an Artichoke and Mussel Barigoule

Pan Fried Brill, Razor clams, Leeks and a Champagne Veloute

Rump of Beef with Parsley, Roasted Shallots and Snails

Who's Better Looking?

Mackerel Being Salted with a Citrus Salt Mix

A Young Chef Peter Showing off his Halibut

Cod with a Gremolata Crust, Parsnip and Buttermilk Puree and Samphire