FROM Selsey’s famous crab and lobster to the scallops of Rye Bay, our coast offers a huge bounty of seafood. Nick Mosley discovers which fish we should be eating this summer. THE days when our seafood choices were limited to fish fingers, prawn cocktails and cod and chips have long gone. Across Sussex we have a growing choice of quality restaurants offering fresh locally caught fish and – importantly – sustainability is at the heart of their sourcing.
BNFS catch box Shoreham is one of the UK’s largest 20 fishing ports in terms of value of landings by UK vessels, and is by far the biggest fishing port in the South East.
There were also reports of frost in the Jura, Languedoc, the Rhône and the UK. The
Languedoc Wines council (CIVL) said on its Instagram account they were ‘keeping their fingers crossed for the 2021 vintage.’
The French council for appellation wines (CNIV) said in a statement it was concerned ‘further episodes of frost are to be feared in the days to come.’
Here’s some techniques and action-shots of how winemakers seek to limit frost damage on their vines.
Four ways winemakers can prevent frost in vineyards
Fire
At
Ridgeview in Sussex they use ‘bougies’ – large paraffin candles which give off enough heat to create air movement which prevents a frost pocket forming.
Meat isn’t what it used to be Last year, lab-grown meat was merely a tabloid clickbait story but as we move further into the roaring Twenties there is no doubt that the slaughter of animals will be replaced by the wonders of science – and Brighton is likely to be one of the first champions of these products in the UK. As the globe faces climate change, significantly contributed to by the meat industry in terms of deforestation, water pressures, food crops used for animal feed, the mass production of meat protein grown in factories is inevitable. Now this isn’t the same as vegan “meat-free” products that you already see in the supermarkets.