If the French had such a wonderful fish as the pollan they’d celebrate it with a festival and probably a national holiday!
We tend to ignore the bounties we have like this pollan and another gift from the Lough in the form of eels.
I want people to be able to eat their way around the world in one building – a one stop eating house, if you like, where someone can come in for fish and chips, but someone else in the party can have a decent curry.“We will always do the pub classics because that’s the backbone of the business, but there will be some different things.
When people have confidence in your cooking style they are happy to give something they normally wouldn’t have a try.
They fried it simply in butter and then served it with straight off the griddle, hot soda farls.
Customers spend a huge £1.2bn in the nation’s 10,500 chippies, with more than half taking their meal home to eat with the family.
Britain’s love for chippies goes deeper still with fish and chips being named as an “English icon” in a recent national survey.
“They give you the opportunity to have autonomy and put a personal stamp on things.“There is a lovely atmosphere at The Hog’s Head Inn and I’m looking forward to working with the team in the kitchen to drive the food offer here.”Kelvin will be bringing in a new menu to the Hog’s Head which he describes as being ‘pub food and a little bit more’.“I don’t have a particular cooking style as such,” he said.
“I just enjoy cooking and like people to enjoy what I make.