Journal
Notes from the quay.
Who we buy from, what is in season and what the kitchen is up to.
Recent notes
14 October · The morning's bass
The Morwenna came in at seven with eleven bass, hand-lined off Berry Head. By nine they were filleted on ice; by noon two were on the board as a lunch special with samphire and brown butter, and the bones were in the stock for Friday's broth. When a boat has a good morning, the menu grows; when it stays in, the menu shortens.
7 October · The counter at the door
We moved the fish counter to the open front of the kitchen so you can see what came in before you sit down. Ask the cook on the counter what is best today and how it will be cooked; it is the same answer we give the waiting staff at the morning briefing.
30 September · Out past the point
A morning on the water with Sam, who skippers the Morwenna: where the bass feed on a rising tide, why the crab pots go out in a line, and how the weather decides our menu before we do. We run the trip once a season for regular guests.
Come and taste the season.
Whatever the boats brought in today, cooked tonight.