Renato Costa

  • Serves:
  • Cooks in: Restaurant Manager
  • Difficulty:
Ingredients

“I set up Bonnie Gull in 2011 which now operates two well-loved seafood restaurants in Soho and Fitzrovia. My passion for seafood is as a consumer. The aim of my shop is to give people of every cooking level the confidence to cook more fish and seafood at home. Once you learn how to breakdown a whole fish, you’ll never buy fillets again!”

Favourite Dish: Scottish langoustines,
brushed with lardo and cooked over hot coals
with a wedge of charred lemon.

Method