7 Comments
Apr 23, 2022Liked by Fiona Beckett

Love the prospect of the simple raw sea bass recipe: with Summer coming, any more like that would be welcome.

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Apr 22, 2022Liked by Fiona Beckett

Lovely stuff Fiona. And the vermouth piece and white negroni right up my street:) doing some research on french vermouths, and also making our own bitters for launch of artisanal Negroni de Saint Amans in a couple of months time if of interest? A bientôt Anne

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I love the fish-dish. The olive oil though…? That was very interesting angle. I’ve never considered it like that..but how do I define what I want? What’s the “vocabulary” that the supplier will understand so I don’t look like an IMbecile. And how do I KNOW what I’m getting?

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