World Ocean Day Saturday 8th June

To celebrate World Ocean day, we are championing sustainable fishing

30% of global fish stocks are overexploited. 60% are fully exploited.

To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.

Michael is passionate about the subject and knows sustainability is essential: “Our role is to raise awareness among customers and the up-and-coming generations of chefs about sustainable fishing, the importance of sourcing local, and ‘zero-kilometer’ cooking.” He describes his estuary menu, the one he finds the most meaningful and that lets him have some fun: “When it comes to cooking, that’s all that matters to me: how to be creative with what I have at hand – scorpionfish, eel, cuttlefish, red mullet – without making what people expect to eat in a fine restaurant, which is generally high-end fish that are often not in season and, worse, usually threatened species.”

To celebrate the day we have put together a special menu to champion lesser known fish and also to highlight fish that are currently recognised as sustainable to fish, using only those that are local to our waters to continue to uphold our ethos of local produce.

 

THE MENU 

Available – 8th June  – £145 per person

 

Lyme Bay scallops ceviche

Exmoor caviar, citrus vinaigrette

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 Exmouth mackerel

Gooseberry relish, English mustard mayonnaise and coriander

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Fillet of Gurnard

Thai purée, spiced ketchup, fennel and dill

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Salted cod

lemon purée, samphire, chorizo foam

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Butter Poached Hake

Summer vegetables, clams, mussels, basil butter sauce

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Exotic fruit salad

passion fruit sorbet

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Hot prune and Armagnac soufflé

prune and Armagnac ice cream

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Coffee and petits fours   

Sommelier selected Wine Pairing available on request

 

 

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