The Seahorse: the restaurant and its recipes

The Seahorse: the restaurant and its recipes

by Mitch Tonks, Mat Prowse

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Product Details

ISBN-13: 9781472920812
Publisher: Bloomsbury USA
Publication date: 07/02/2015
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 256
File size: 75 MB
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About the Author

Mitch Tonks, voted Tatler's Restaurateur of the Year and labelled by the Independent as 'a fishmonger for the 21st century', is driven by an honest passion to enthuse, cook for and inspire others to enjoy seafood. His list of awards and recognitions is testament to his hard work and inspiration, and he is respected as a credible voice and enthusiastic supporter of the fishing industry. Mitch has published numerous seafood cookbooks, developed the Eat Fish iPhone app, created the South Devon Seafood Academy and last, but by no means least, co-founded one of the finest restaurants in the UK: The Seahorse. Television appearances include Saturday Kitchen, Market Kitchen, MasterChef, Great Food Live, Fish Food and Mitch and Matt's Big Fish. Mitch also demonstrates at various cookery schools and regional festivals throughout the year.

Mat Prowse is the brilliant chef and co-owner of The Seahorse. Mat was classically trained and has almost 30 years' of industry experience, including several Michelin starred kitchens. He was the Head chef at Bath's Queensberry Hotel and the Olive Tree Restaurant.

Together Mitch and Mat opened the FishWorks restaurants. They then left FishWorks to follow their dream of opening a small restaurant serving great seafood by the sea, and thus, in 2008, The Seahorse was born.

seahorserestaurant.co.uk
mitchtonks.co.uk
@MitchTonks
@MatProwse
@SeahorseDevon
Mitchell Tonks is an award-winning cookery writer, restaurateur and co-founder of the highly praised and award-winning FishWorks Seafood Cafs and Fishmongers. Mitchell has worked tirelessly to educate the nation in the wonderful ways of seafood through his restaurants, television appearances, books, cookery schools and demonstrations. He is author of the André-Simon-shortlisted FishWorks Seafood Café Cookbook (Absolute Press) and also the award-winning The Fishmonger's Cookbook. Mitchell Tonks continues to oversee the opening of new FishWorks restaurants in London and the South of England. When he is not busy with one of his many projects and passions, he is to be found enjoying weekends in his home town of Bath, shopping for food, meeting friends and cooking for family on his beloved black four-oven Aga.

Table of Contents

Foreword
Introduction
Friends and Places
I Bologna
Fish
Meat
Wines
Olive Oil
Salt
Morning Fire
Fire
Antipasti
To Start
Pasta and Rice
To Follow
Side Dishes
Desserts
Stocks and Sauces
Index

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