Follow the ups and downs of Newlyn, England's largest fishing port, 80 species of premium line, trawl, net and pot caught fish and shellfish are landed daily. Top London chefs like Tom Aikens source MSC accredited Pollack, Bass, Sardines and Mackerel. Photography - digital images from stock or commissioned to order. Art students are encouraged to use the harbour as inspiration for their work as did the Newlyn School of Artists - info@newlynharbour.co.uk Laurence Hartwell
In Brittany, monkfish are known as lotte. A simple dish with okra and the ever-faithful Mae Ploy greeen Thai curry paste can be made in minutes - check out the recipe courtesy of James Martin from BBCs's Saturday Kitchen.....
a regular buyer on the market at newlyn come hail or snow.......
a spotless deck under the shelter aboard the crabber Dom Bosco.
posted by Laurence Hartwell at
Friday, October 10, 2008
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