Austerity has hit the affluent, as a third of high earners have admitted to switching to a cheaper supermarket to do their weekly shop to make ends meet.
If you are a food group, sports group, ladies group or a business looking for a fun different evening for your team them why not book one of my Seafood Cookery Evenings.
I sincerely hope that you are watching this fantastic show broadcast on BBC 2 presented by the very likeable Monty Halls.
It is interesting today to see some of the key elements in the report by Mary Portas about helping the High Street recover.
I really enjoyed my demonstration, as I always do, and was delighted by the great response of the audience. I try to show just how simple this seafood cookery lark is and well basically if I can do it then there is no reason why you cant do it at home too.
Dear Jonathan, I just wanted to thank you for the demonstration you showed us today. I learnt a lot, I am sure the students did too. All of the fish dishes were delicious and fascinating to watch. Thanks so much for the time and effort you put into the lesson. It was very much appreciated. […]
It’s amazing to me just how simple and versatile seafood is to prepare and cook. I am always telling people this but sometimes when I experience it myself even I am surprised and impressed.
“Always sell quality. Quality will alway sell” That was the mantra of my mentor Chris Ramus and he drummed it into me the same way his father, a Boroughbridge butcher, drummed it into him. For nearly 40 years that has been the way we have run our business, always striving to find the best products we can possibly find. […]
We often find ourselves focusing on times when we get things wrong and we hear more often from the disgruntled customer rather than from the happy one.
Shark is not something we sell a lot of. It is not widely caught in our waters and the most common species of shark caught locally, and best for eating, is the Porbeagle Shark which is under threat in parts of the world due to over fishing. Indeed it is listed as vulnerable by conservation agencies. […]