a great old school chef and he s come up with some great recipes and customers like it, so it s good news. morning. hello, martin, all right? yeah, very well, thank you. and you? yeah, very good. right, there s some mussels, 5kg. caught from the fal a couple of days ago. good meat content in there, should be good. have a lovely day. i ll catch up with you later on. cheers. some nice big, meaty mussels, work really well with the sort of coconut style curry. we ve made a sort of curry paste with loads of ginger, chilli, a little bit of lemongrass, some cumin. we work first hand with fishermen and we see the struggles they go through with sort of brexit and what have you and all the politics of it.
oysters, selling them, you know, keep the fishery going, keep the boats going. so, we re off to say a local customer in my own village. tom, the chef here, he is a great old school chef, and he has come up with some great recipes and customers like it so it is good news. morning! hello, are you all right? very well, thank you. and you? yep, very good. right, there are some mussels, five kilograms, caught from the fal a couple of days ago. good meat content in there, should be good. i ll catch up with you later. cheers.
hello, are you all right? very well, thank you. and you? yep, very good. right, there are some mussels, five kilograms, caught from the fal a couple of days ago. good meat content in there, should be good. i ll catch up with you later. cheers. nice meaty mussels, they go with a coconut style curry. i ve made a curry paste with loads of ginger, chili, a little bit of lemongrass, some cumin. we work firsthand with the fishermen and we see the struggles they go through with brexit and what have you and all the politics of it. i can see martin, the stress he is going through trying to eat local and may be all that stuff wouldn t have to go abroad, do you know what i mean? because we have got these really passionate men that go out fishing every day and bring us all this lovely seafood. the coconut milk, and the double cream. england, as a whole, doesn t buy enough seafood for everything that is landed here.
so, we re off to see a local customer in my own village. tom, the chef here, he is a great old school chef, and he has come up with some great recipes and customers like it, so it is good news. morning! hello, are you all right? very well, thank you. and you? yep, very good. right, there are some mussels, five kilograms, caught from the fal a couple of days ago. good meat content in there, should be good. i ll catch up with you later. cheers nice big meaty mussels, they go with a coconut style curry. i ve made a curry paste with loads of ginger,
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