• Cockles
  • Lobster
  • Crab
  • Seabeets


Purge the Cockles in water

Chill the Lobster and Crab to put them to sleep before adding to the boil

Pick fresh Seaweed

Add whole Crab to a pan of boiling water.  Hard boil for ten minutes, then remove the Crab from the pan

Add the whole Lobster to the pan of boiling water and allow to hard boil for ten minutes*?

Once the Crab has rested, open to remove the meat and chop into small chunks

Once the Lobster has rested, open to remove the meat and chop into small chunks

Add the Cockles to a hot pan, allow them to open

Once cooked, remove from the heat and add the Cockles to a boil and cover with ice.  Once cooked, remove the meat from the shells.


Open the Scallop by placing a knife into the shell and cut along the muscle, parallel with the shell

Remove the orange Roe and set aside for letter

Remove and discard the Scallop membrane

Set aside.


Open the Oysters with a knife and place in a serving dish


In a bowl add finely diced Apple, finely grated Ginger, a squeeze of Lemon, Soy Sauce, Red Wine Vinegar and finely chopped Scallions and mix

Add a spoonful of the Mignonette to each Oyster


Courgette, sea beet and lobster beignets:


  • Sea beets
  • 2 courgettes ( zucchini)
  • 2 lemons
  • 2 eggs
  • 2 tbsp clotted cream
  • 4 tbsp flour
  • Salt and pepper
  • Crab and lobster meat – how much is up to you!


Add the Seaweed to a hot pan. Once wilted, remove from the heat and roughly chop

Finely grate a Courgette into a bowl. Drain of any excess liquid from the Courgette and add the Seaweed

In the same bowl, add some Lemon, Peppercorns and Flour

Add some baking powder, Clotted Cream and Two large Eggs

Combine to make a batter

Add the Crab and Lobster meat to the batter and mix together

Scallops coked in the coals:


Small knobs butter per shell

1 tsp clotted cream per shell

Splash of rosé wine per shell

Squeeze of lemon

Add two knobs of Butter, some Cockle meat, Clotted Cream, a splash of Wine, a small amount of Garlic, some fresh Lemon juice and lots of Pepper to each Scallop shell

Place the top of the shell back onto each of the Scallops and cook through.


Add a large spoonful of the Lobster batter to a frying pan and cook through on a gentle heat so they become golden.



Whilst the batter is cooking, prepare the Aioli  – you will need 1 egg yolk, half a lemon, 2 grated cloves of garlic and olive oil

Whisk eggs, lemon juice garlic  and oil in a steady trickle  until the mixture begins to thicken . the more oil, the thicker. Season to taste- add Parsley