Crepsicule cats
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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
2 Comments:
Well done Laurence on a short write up on Keith Floyd, in my career as a Television cameraman I once (just once) stood in for his regular cameraman. keith had me zoom in, pan left and right and come in tight as he ended the program, he was a great chef, on the quayside or halfway up a hillside, he did as you say lead the way in seafood cooking, aslo his many overseas meals. Thank You and again Well Done.
Heiko
Thanks for that! Luckily for us he started something that others could not help but follow - his legacy lives on!
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