Parsley Root and Sole - Catch of the Week 30th August

Dear Wonderful People,

How are you?  Isn’t it great to have these lovely balmy days after the windy chill of last week.  The children were sailing and one was knocked out of the boat by flying rigging and emerged with a proper shiner.  Thank goodness for the still of this week.

The road remains closed, but we've been heartened to see so many of you braving the journey to your favourite foodie haven – I should say, you make an immeasurable difference when you come and we're grateful to be able to continue to do what we love, namely providing you marvellous people with the very best that Suffolk has to offer (and I'm not just talking about our staff!).

The late days of summer continue to provide an abundance of delicious fresh produce.  This week from the banks of the Deben, alongside the seriously tasty two-tone sweetcorn, we have parsley root rich in anti-oxidants and anti-inflammatory to boot.  The kitchen team recommend this cooked old-school French style quartered and cooked in plenty of foaming butter with salt on a low medium heat, finishing with garlic and thyme. Takes time and attention but worth it. The left over brown butter would go well with lemon sole… Or for banana bread.

Preparations for our Summer Party 12-4pm on Sat 7th Sept continue apace test firing the BBQ and perfecting cooking the sweetcorn.  We might be short handed on the parking front.  So if anyone has an available teenager + please let me know – fluorescent tabard supplied!

And now for some fish, alongside those lemon sole dreaming of foaming butter. Mike has a splendid array of fish.  And so with no further ado, here with this week’s catch:

Felixstowe & Butley:

Bass, Silver Mullet, Oysters

Scottish:

Lobsters, Scallops

Brixham:

Black Bream, Cod, Hake, To butter or not to butter Lemon Sole, Monkfish, Plaice, John Dory, Mackerel, Turbot

As ever, do swing by, or otherwise send word if you’d like any thing added to your order.

And, dear people, stay save and we stand by to welcome you to your favourite foodie have.

Masses of love,

Will and Team GF