WILD IRISH LOBSTER

Pot caught from the Aran Islands off the West coast of Ireland, our lobsters are delivered to us live three times per week in wet pac sea water and gel packs which keep them chilled. Lobster is fantastic either steamed or grilled with a butter, Dublin Lawyer or Thermador sauce.                                                                                                                                                   

RED MULLET

With red scales covering its plump, rounded body, not only is its skin very pretty, it’s also fantastically flavoursome. Red mullet has a high fat content that can stand up to more robust seasonings, so go wild! When cooked, it has a wonderful crunch on it – like fish crackling!                                                                                                                                                                                    

BLACK SOLE

Landed in Castletownbere, Co. Cork or Kilmore Quay Co. Wexford, Black Sole is a delicious, delicate flavoured flatfish also known by the name Dover Sole. It is best cooked on-the-bone and served with lemon and caper butter.

Landed in Castletownbere, Co. Cork or Kilmore Quay Co. Wexford, Brill is quite similar to turbot though it is slightly sweeter in flavour. Brill is delicious when roasted whole or filleted and pan-fried or grilled.                                                                                                                                                                                                                                                                                                                  

Brill

JOHN DORY

While John Dory is rare in Irish waters, this week we have
landings off Castletownbere, Co. Cork. A top-quality fish that's not to be over-cooked, John Dory boasts a dense white flesh with lots of flavour and is well suited to Mediterranean recipes, many of which involve being baked

KING SCALLOPS

Landed in Kilkeel, Co, Down and fished just off the Isle of Man, our fresh King Scallops are nice plump ones with firm white translucent flesh. Scallops just take four or five minutes to cook - panfry or grill for a few minutes until golden brown and firmed up slightly.

TURBOT

For both flavour and texture, not much beat turbot. Landed in Kilmore Quay, Co. Wexford, Turbot has a white buttery soft lesh and a subtle salty flavour. Fillets are often pan roasted: fried for a few minutes on the outside to give a good sear, and then placed into a hot oven for 4-6 minutes to finish off the middle without overcooking the outside