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
Later this week, the Tolcarne Inn, renowned for its good humored Gaelic hostess, live music, fine food and beer will play host to a series of charcoal artworks from local artist, Nick Henshall. The exhibition captures in graphic detail the everyday lives of those who make a living from fish.
posted by Laurence Hartwell at
Monday, March 29, 2010
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