We kick off our Long Lunch Saturdays once again on 17th January. When looking at what’s best at this time of year it only seemed right to put the spotlight on the wonderful shellfish that we produce in the South West. 

As the old adage goes, “Shellfish should be eaten during months with ‘R’ in the name.” The principle is simple, these months line up with the wintertime. We may like the idea of sunshine and seafood, but summer is spawning time for shellfish - the quality diminishes and frankly we should leave them alone to replenish stock. It is the winter months when shellfish is at its prime and should be celebrated. Cold, nutrient-rich waters flow to our shores, in which shellfish and molluscs thrive - the flavour sweetens and texturally they become plump and firm.

We’ll be cooking plates of shellfish doused in plenty of hot garlic and chilli butter with lashings of herbs - scallops from Fowey, Fal native oysters, mussels from St Austell bay and palourde clams from Dorset.

Alongside the food we’ll be taking Saturdays in our classic Long Lunch way - spinning vinyl, pouring wine and having a slow, easy, joyous time.

£35pp

Glass of wine

Chickpea fritters and cornish gouda

A plate of hot grilled shellfish with garlic, chilli and herb butter

Fries

Booking is essential so get some mates together and book via the widget below. 

N.B. This is a non-refundable purchase when less than 72 hours prior to the booking. Fish may vary based on availability.