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Seafood Bar Chelsea
Chefs Table Hackney

Tip of the week

Buy fresh, then wait!

Fish should always be purchased as fresh as possible but not necessarily cooked straight away. What fish to cook when depends on its type. For example, fleshy white fish such as haddock, cod and halibut develop a stronger flavour and firmer texture if they are left to rest for a couple of days in the fridge before cooking. Oily fish such as mackerel and sardines on the other hand need to be cooked as fresh as possible.

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