Dev Biswal to showcase sustainable cuttlefish at Hasting Seafood & Wine Festival


Press Release 

Horrified that local fisherman are discarding unwanted cuttlefish, Dev  Biswal, chef patron of The Ambrette @ Rye restaurant –  is to give live cooking demos of a specially created  recipe throughout the Hastings Seafood & Wine Festival (15th and 16th September) to help boost its popularity.   Throughout the weekend, he will encourage visitors to try cuttlefish and less popular types of fish, whose stocks are at healthy levels. 

The Michelin-rated chef has created a ‘South Indian style Cuttlefish Kedgeree’ dish. Originating amongst British colonials in India, Kedgeree which was part of the then fashionable Anglo-Indian cuisine, was introduced to the UK as a popular breakfast dish in Victorian times. 

“Speaking to local fisherman, it appears there’s very little local demand for cuttlefish, one – who catches them is special pots with no by-catch – exorts them to Italy, where they are prized as a delicacy,” said Biswal, adding, “It’s a great shame as they’re in plentiful supply along this stretch of the English Channel.” 

Dev is urging fish lovers to place orders at their local wet fish shops and supermarkets for cuttlefish.  He also wants fish mongers to offer copies of his recipe in their shops to take the strain of popular species, such as cod and skate, whose numbers are under pressure. 

Cuttlefish’s sweet, delicate flavour lends itself to The Ambrette’s deftly spiced style of fine Indian cuisine, that attracts gastro-tourists from all over the country to Biswal’s two restaurants in Rye and Margate.  

Dev will also be selling jars of his marinades for chicken, lamb and fish at the Hasting Seafood & Wines Festival.  The fish marinade works particularly well with species such as coley, mackerel, grey mullet and sardine, which are in plentiful supply locally and offer great value.

Despite their name, cuttlefish are not fish, but cephalods, from the same family as squid and octopus.

Copies of the ‘South Indian style Cuttlefish Kedgeree’ recipe can be downloaded from twww.theambrette.co.uk

Details of the festival at:
www.hastings.gov.uk/community_living/2012_events/seafood

Comments

Post a Comment

Popular posts from this blog

The Era Of Ultra-Premium Sipping Vodka - Discover The Ultimate Luxury Of British Made Quintessentially Vodka

Image
The era of ultra-premium vodka has dawned. Quintessentially Vodka redefines luxury spirits with sleek design and a liquid of such discerning quality that is quite simply perfection on ice. The exclusive British made ultra-premium vodka with its emblematic black matte bottle - already an essential in the most elite bars, awarded restaurants and private member clubs in the UK - launched into Harvey Nichols in April 2013. Quintessentially Vodka is produced in one of Britain's oldest continuous working distilleries, where each bottle is individually handled by distillery fellows wearing white cotton gloves to protect the beautiful bottle. The Vodka is crafted from the finest organic wheat and purest English water (filtered through ancient pebble beds). These artisanal practices culminate in the smoothest, purest liquid to sip, savour and enjoy. Unparalleled luxury, ultra-premium credentials, British heritage and superior quality make Quintessentially Vodka the most ...
Read more

A recipe for perfect Yorkshire pudding

Image
A lot is spoken about Yorkshire pudding but is in not such a very difficult thing to do. All it is, is a batter mix that is put in a mould with some oil so that it soufflés up as it bakes. As long as you follow a few simple rules then you should have a perfect pudding every time. To make the batter you will need. 125g/8oz plain flour 300ml/¾ pint milk 2 eggs Pinch of salt Some vegetable oil. Now a lot of propel say that you need a strong bread flour to make a god batter for Yorkshire puddings but I have found that over time it does not really matter. But if you are going to use a strong flour let it rest for a little longer to allow the glutens to start working and get soaked up in the liquid . Take you flour and sift it in to a bowel to make sure that you do not get any lumps. Then make a well in the middle and crack your eggs in to that. Now taking a whisk start to work the eggs in to the flour. It will start to from a thick paste. If you think that it is getting to hard to work then...
Read more

The Lakes Distillery- Sealing Deals With Drams

Image
There are not many opportunities to own a piece of history. For whisky enthusiasts, a new distillery is a rare opportunity, and to own a sample of one of the first distilling's even rarer. Within the business world, staying at the front of a client's mind is vital. Corporate gifting has become a modern day courtship, offering businesses the chance to impress and show clients, business partners and employees they are appreciated in a genuine and thoughtful way. With this in mind, Lakes Distillery is offering a 'once-in-a-lifetime' gift, ideal for those who wish to astound. A dram of the finest single malt whisky is the ideal way to seal the deal. Now imagine the dram was poured from your very own branded cask containing one of the first distillings from England's largest whisky distillery, a gift from a loyal customer or supplier. A very select group of just 60 whisky enthusiasts in the world have the unique opportunity to write their name in hist...
Read more