Escalope of Cod (brined) 600g

Pickled heritage tomatoes 300g

Red onions 100g

Nocellara olives 100g

Baby capers 60g

Rock samphire 60g

Garlic croutons 80g

Chive oil splash per person

Lemon rapeseed oil splash per person

Sea salt to taste

For brined cod

Water 500ml

Salt 50g

Lemon rind 1

Parsley 50g

Dill 50g

Black peppercorns 20g

Bay leaf 2

For pickled heritage tomatoes

White wine vinegar 25g

Demerara sugar 15g

Roasted thyme and garlic 6 sprigs/ 2 cloves

Heritage tomatoes 300g

For garlic croutons

Stale sourdough bread 1 slice per person

Garlic 1 clove

Thyme 3 sprigs

Butter 120g

Salt to taste

For the chive oil

Rapeseed oil 30g

Chives 30g


This dish fully embodies our mission to serve food that is Serving food that is always seasonal, always cooked from scratch and whenever possible, always local. The cod is caught locally and landed on Hastings beach. The foraged rock samphire is brought to us every few days by one of our heroes, Dave the Forager. The wealth of goodies on our local shorelines is remarkable and Dave never lets us down. The tomatoes are local and pickled by our chefs and then the dish is finished with garlic croutons, which we make from stale bread. We try to waste nothing.


For the Brine: Combine ingredients in a large saucepan. Bring to the boil. Wait until all salt is dissolved. Chill for at least 24 hours.

For the pickled heritage tomatoes: Slice the tomatoes into chunks. Add the vinegar, sugar, roasted thyme and garlic. Allow to macerate for 1 hour. Chill and set aside.

For the croutons: Break the sourdough into chunks while heating butter in a frying pan. Add thyme and garlic, then add the bread and cook until crispy and golden. Season with salt and set aside.

For the chive oil: Roughly chop chives and blanch in boiling water for 30 seconds. Add to food processor with extra virgin rapeseed oil and blitz on full power for 1 minute. Strain through fine muslin cloth. Chill and set aside.

For the red onion: Dice and pan fry in rapeseed oil until tender. Season with salt.

To serve: Brine cod portion for 45 mins then pat dry. Pan fry in rapeseed oil skin side down until golden brown. Finish in oven 180C for 4-6 minutes until fully cooked. Add pickled heritage tomatoes, olives, red onion and baby capers to a hot saucepan and fry for 1 min until warmed through. Blanch rock samphire in boiling water for 10s and add to the mixture. Add garlic croutons and a splash of lemon rapeseed oil. Plate up with cod on top and finish with chive oil.


Sources fish sustainably
Sources fish sustainably