Our fabulous homemade fish stock is made from the bones of all our premium fish. Turbot, brill, halibut and John Dory, gurnard, lemon sole... whatever our fishmongers are filleting goes in to the stock pot

And we certainly get through our fair share of fresh lobsters and crabs, so what a shame it would be to waste all the shells we generate when we dress them. Just like our fish stock, our shellfish stock has a wonderfully deep flavour and is perfect for risottos and bisques

Jasmine sweats down shallots, carrot, fennel, celery and garlic, then adds black peppercorns, bay leaves and parsley stalks, and this simmers away until its ready. The smell in the kitchen as it cooks makes us all hungry!<br>

We are now batch cooking our stock, to ensure we have plenty available, then freezing in 4800g blocks on the day its made. So you may receive fresh, or frozen, depending on availability<br>
Our stock can be used from frozen, or defrost and use on the same day