Twelve Restaurant & Lounge Bar took delivery of two turbot and hand-dived scallops from Fleetwood fisherman, Steve Welsh at midnight last night! They are heading straight for this weekend’s A La Carte menu!
The scallops are being served as a starter with cauliflower puree, cumin sauce and baton sesame apples; the turbot is a main dish accompanied by parsnip puree, and a vanilla and mussel veloute. Delicious!
Julie
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