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UNUSUAL ITEMS

Anchovies provençale

Marinaded in oil, provençale-style.  Serve with a salad, or just as they are.

Plain anchovies

Just as they are, in oil

Anchovies orientale

Anchovies in a chilli oil, sweet, not hot.  For salads, stuffing baguettes and sandwiches.

Seafood cocktail

In frozen 1kg packs.  Always ready, contains cockles, peeled prawns, mussels, squid and

octopus, for stir-fries or paellas.

Rollmops

Pickled herrings, everybody knows what they are!

Duck eggs

We keep free-range ducks on our Somerset farm - they lay great-tasting eggs. 

Cruelty-free, never culled, allowed to sit and protected from the fox.

Goose eggs

Large free-range eggs from our Somerset farm.  Late winter and spring.  Cruelty-free,

never culled, allowed to sit and protected from the fox.

Frogs legs

Frozen, in 1kg boxes.

Pig's tails

Salted pig's tails, they are traditional in London and "up north".  Need to be soaked

out.  They can be made into a broth, we hear that they are very nice.  A West Indian dish.

Laver bread

Raw seaweed.  Fry in oatmeal with bacon.  We don't see why anyone would

want to eat laverbread, but our customers can't all be wrong.  For edible

seaweed, see below.

Edible seaweed

Fresh mixed edible seaweed from France.  See laverbread above.

Samphire

Samphire is a salty marsh grass.  Eat raw, as a garnish to fish, in a salad, or

steam like asparagus.  Late spring-summer availability.  Very light in weight,

a little goes a long way.

Parsley

Fresh English.

Honey

Somerset honey, mainly from the nectar of bluebells, creeping thistle and blackberry

flowers.  In a 45g (1lb) jar.

Oyster opener

This oyster opener comprises a holder and knife.  Essential to avoid injury!  (Back to oysters )

Fish kettle

A 60cm (24") stainless steel fish kettle with removable grid for poaching salmon, etc.

Scollop shells

Selected scollop shells, ideal for decorating or serving seafood.

Squid ink

A small sachet of freeze-dried squid ink, just add water.  Gives a slightly burnt flavour,

use for black pasta.

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