Easter 2025

HAPPY EASTER!

The online order book has now closed for collections over the Easter Weekend, but we will still have lots of fish and shellfish available for you to come and select from our counters. We open at 8am each morning and we'll have good availability at the start of each day, but with many people visiting we will run out of things as the morning progresses. On Friday and Saturday we will be closing at 1pm

You can send a text to 07354 849465 to find out about availability, but please bear in mind it is going to be really busy in the shop so I will respond as soon as I can but it may be 'after hours'. 

If I don't see you over the weekend, I hope you have the most wonderful Easter, and remember, we will be closed on Tuesday 22nd due to Bank Holiday Monday. 

Sue

  

Sublime No 19

Bearnaise Butter

Offcanvas
Quantity Weight Price Total

Basket Items

Weight
Price
Quantity
£4.50
90g

THE GENEAOLOGY OF SAUCE
In the early 19th Century, Chef Jules Colette judged that simple hollandaise was not fit to honour the king after which his restaurant was named. And so, he introduced tarragon and white wine vinegar to the equation (amongst other things), and France’s proudest mother sauce found itself a son.

BÉARNAISE, BUT EFFORTLESS
But there is nothing at all convenient about creating a béarnaise at home. Which is why we have taken its vital essence and woven it lovingly through the world’s most delightful butter. That way, you can adorn chunky fish like turbot, halibut or cod loin as well as langoustine with reckless abandon, with no concerns about effort, quality or the troubling ache in your whisking wrist

Simply pan-fry your fish of choice, the add a slice of butter as you serve, to allow it to melt over the fish

Unsalted butter 92.2% (contains milk), tarragon vinegar, tarragon, sea salt, lemon juice, bay leaves, pink Himalayan salt, white pepper