The aroma of freshly cooked fish, garlic and herbs filled the air. Chris, our Head Chef extended a warm welcome to everyone and the feast began. First up was a smoked haddock velouté served to the table. It tasted rich, creamy and dreamy. Then there was a selection of twenty fish dishes to sample – spanking fresh seafood platters laden with oysters, smoked salmon and prawns, Thai fish curry, seafood vol au vents, breaded mussels, seafood quiche tartlets and much more. The cornets of deep fried fish and perfectly seasoned chips went down a treat.
Colin, our Senior Sous Chef manned the live cooking station, cooking queen scallops poached in garlic butter and prawns in the most amazing chilli, lime and coriander sauce I have ever tasted. In addition, there were ten non seafood dishes to choose from. Guests were invited to return for second and even third helpings.