Braised turbot with smoked roe, Jersey Royals and estuary greens



  • 140g of unsalted butter

Fish & Shellfish


  • 750ml of white wine, boiled
  • 501.5l water

Store Cupboard

Pet Shop

  • 70g of wood chips, from birch wood

Oils & Vinegars

  • 415g of extra virgin rapeseed oil

Speciality Ingredients

  • 32g of ground elder shoots
  • 12 sea plantain
  • 8 buckthorn plantain

Salad & Fresh Herbs

  • 100g of sea arrowgrass, finely chopped