NATIONAL YOUNG CHEF AND OUR FISHING FOOD HERO

Find out how budding Chef Katie, mentored by Mark Vaughan, is getting on in the National Young Chef competition with her 3 course meal of Ceviche, Rump of Dorset Lamb and Chocolate Mousse. Also, hear Mark’s thoughts on local & sustainable fishing, with a special nod to our fish supplier, West Country Catch.

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Valentine’s special

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BURNS MEANS SCOTTISH HAGGIS