Chef’s fishing

What To Look I caught 4 Pollock this size - about 14lb! Forward To...

WHAT an incredibly difficult Winter it has been. Lockdown and nowhere to go for all of us in various degrees of restriction across the UK. Well, hopefully there is light at the end of the tunnel with the Government announcements and the date we can plan to re-open your Club.

When you read this we hopefully will be back in the kitchen organising and preparing the great British produce that you have come to expect from us, ready to be served by Jelle and his team from 17 May (planned opening date correct at time of going to press of course!)

So, what have you got to look forward to on the menu?

Spring has finally sprung and there is a definite change in the temperature, with blossoms appearing on shrubs and trees. Wild Mushrooms and Wild Garlic is something l love to forage for at this time of year…with, hopefully, some warm days and moist nights to entice them out.

Menu highlights will be New Season Lamb, New Potatoes, Asparagus, Dorset Crab and Lobster Salads garnished with Spring Onions all hopefully served on the Terrace with a glass of chilled wine in the sunshine.

Later into Spring the Mackerel, Pollock and Sardines move nearer to our south west coasts where, hopefully, our inshore fleets can bring in the big catches that will satisfy our demand for fresh British produce at the Club. I’m really looking forward to being able to get out into the Channel for some wreck and drift fishing with my pals in my spare time.

Supporting our own industries is very important to us in the kitchen and at the Club, so wherever possible we will continue to support small businesses throughout the British Isles, only looking further afield for a small number of necessary items when supply is short, or for some last minute reason nonexistent.

We are all so looking forward to welcoming you all back into the Club and can’t wait to start cooking for you and your families so hurry up and book your rooms, tables and let’s have a great Spring and Summer!!!

Enjoy! Chef

“Supporting our own industries is very important to us in the kitchen and at the Club.”

“I’m really looking forward to being able to get out into the Channel for some wreck and drift fishing with my pals in my spare time!”