Ramus Wild Catch evening at The Punch Bowl with Stephanie Moon menu

Ramus Wild CatchThis time last year, Ramus Seafoods set up a long term partnership with day boat fishermen down in Brixham, Devon and Newlyn in Cornwall to bring their customers the freshest seasonal fish, caught using responsible fishing techniques.

This year we are proud to announce another partnership, this time with Provenance Inns, to bring the best quality, sustainable fish to the dining tables of The Punch Bowl Inn in Marton cum Grafton and the West Park Hotel, Harrogate.

“We are delighted to be partnering with Provenance Inns to showcase the fabulous fresh fish available right here in Yorkshire and to encourage people to try some of the different varieties on offer,” says Jonathan Batchelor, MD of Ramus Seafoods.

To celebrate, Provenance and Ramus will be hosting a gourmet seafood evening at The Punch Bowl on Thursday 26th November.  The delicious seasonal menu has been created by acclaimed celebrity chef Stephanie Moon, who has been working with Provenance to design a new range of exciting and healthy dishes for their Autumn 2015 menu.

“We take the provenance of our ingredients very seriously,” says Provenance Inns Director Michael Ibbotson, “and partnering with a major fishmonger such as Ramus, gives us responsible sourcing as well as the freshest, tastiest fish.  Tables are already filling up for our Gourmet Seafood Evening so book soon.”

With squid, scallops, sea bass and even turbot on the menu, it is sure to be a culinary delight for all seafood lovers, with the added bonus that all of the fish is completely traceable, right down to the fishermen who caught it.  You can’t get better than that!Punch-Bowl-Web

For all bookings contact: The Punch Bowl Inn, Marton cum Grafton

Tel: 01423 322519

Email: enquiries@thepunchbowlmartoncumgrafton.com

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Thursday 26th November 2015

5 courses £35 per person


‘Jig Caught’ Squid Bhaji, Cucumber Dill Raita

‘Marine Stewardship Council’ certified Hake Ceviche with Lime & Coriander

Line Caught Wild Seabass Blinis, Watercress Remoulade

Cornish Crab Cake, Louisiana BBQ Dip 


Line Caught Mackerel, Beets, Winter Salad from Mount St John Estate

with Hyssop Dressing & Fennel Pollen Crisps

Line caught by Kevin Penny of Dreckly Fish

To Follow…

Hand Dived King Scallop, Celeriac Truffle Puree, Apple

Guy Grieve, from the award winning Ethical Shellfish Company,

hand dives for these king scallops on the Isle of Mull in the Inner Hebrides. 

Main Course…

“King of the Sea” Cornish Wild Catch Turbot, Lobster Bisque,

Heritage Carrots, Mount St John Estate Greens

Line caught aboard Wild Harbour’s day boat ‘Britannia’ on the west coast of Cornwall


Citrus Plate

Lemon Drizzle, Blood Orange Sorbet, Orange Grand Mariner Jelly &

Lime White Chocolate Mousse

Coffee, Tea & Petit Fours…


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