Our fabulous homemade fish stock is made from the bones of all our premium fish. Turbot, brill, halibut and John Dory, gurnard, lemon sole... whatever our fishmongers are filleting goes in to the stock pot<br>
Jasmine sweats down shallots, carrot, fennel, celery and garlic, then adds black peppercorns, bayleaves and parsley stalks, and this simmers away until its ready. The smell in the kitchen as it cooks makes us all hungry!<br>
We are now batch cooking our stock, to ensure we have plenty available, then freezing on 500g blocks on the day its made. So you may receive fresh, or frozen, depending on availability<br>
Our stock can be used from frozen, or defrost and use ont he same day