Head chef Harry Lewis’ pan-fried cod with samphire, green beans, sweet potato, nori seaweed, and Thai green sauce is a crowd favourite on the menu. It is popular as this dish has a delightful blend of ...
Their first book, “Pretty Simple Cooking,” was named one of the best vegetarian cookbooks by Epicurious and one of the ... 1. (First cook) Allow the salmon to come to room temperature. Season the ...