Wild Monkfish Tail, Fresh, 1-2kgMonkfish is a particularly extraordinary looking fish with a firm, meaty texture. Once the head has been removed, the skin, remaining bone and sinew needs to be removed from the monkfish tails before cooking.

It is very versatile and pairs well with fruit

These are far superior to the farmed varieties in many ways

The freshest specimens are chosen and the work of hand shelling

These pigs are unique in their diet and lifestyle

this terrine is slow-cooked at a low temperature for several hours

Simply use grater by rubbing wasabi in circular motions to create the perfect textured wasabi zest to use in pastes or as a garnish

Crafted with utmost care and passion

Garnish: Minimal garnishing is best to preserve purity and elegance: use herbs like chives or dill

The flesh is firm

ensuring an authentic and rich flavour profile

separating cleanly to create a refined

colourful outer skin that must be carefully peeled to remove small spines and reveal the soft