Bowl Food Menu

Total Page:16

File Type:pdf, Size:1020Kb

Bowl Food Menu Bowl Food menu Meat Slow braised oxtail, smoked bacon, horseradish mash Boiled ham, pease pudding, parsley sauce ‘The Londoner’ pork sausages, Colcannon, onion gravy Slow cooked shoulder of lamb, rosemary potatoes Confit duck leg, puy lentils Rich venison stew, creamed mashed potato, chestnuts Pies Steak and ale pie Beef, Guinness and oyster pie Game pie Cottage pie Chicken, mushroom and tarragon pie Fish Fish and chips, tartare sauce Billingsgate fish pie Classic smoked haddock kedgeree Jellied eels, cockles, winkles and whelks Vegetarian Seasonal risotto: (Summer pea, broad bean and cashel blue / Wild mushroom and shaved parmesan) Truffled macaroni cheese Potato gnocchi, baby spinach, pine nuts, basil oil Salads Atlantic prawn and avocado cocktail, Marie Rose sauce Stilton, pear and endive salad, candied walnuts Chicory, oak leaf and Bosworth Ash goats cheese salad Puddings Crème brûlée Strawberry Eton mess Summer pudding, double cream Vanilla cheesecake, cherry jam Bramley apple and blackberry crumble, custard Spotted dick, custard Sticky toffee pudding, butterscotch sauce Warm chocolate and pecan brownie Hazelnut chocolate pot, praline Ice creams and sorbets Selection of British cheeses, oatcakes, and chutney for six people to share £40 COSTS £20 per person for 3 bowls; £15 per person for 2 bowls or choose 4 canapés from the canapé menu and 2 bowls per person for £25 A minimum number of 10 people and 72 hrs notice is required please LATE NIGHT SNACKS (£4.50 per person) Bacon sandwich Sausage baguette Fish and chip cone, tartare sauce Chargrilled vegetable panini, goats curd French onion soup For all enquiries, please contact Nadia: 0787 9665 836 / [email protected] All prices include VAT. An optional 12.5% gratuity will be added to the final bill .
Recommended publications
  • Wales-Ireland Travelogue 2009
    WALES AND IRELAND TRIP MAY 12 TO JUNE 4, 2009 What a coincidence! Meaningless, to be sure - but a coincidence, nonetheless. Our trip to the British Isles in 2009 began and ended one day earlier than our trip to Scotland, May 14 to June 5, 2001. (One can only hope that September of this year doesn't hold the same sort of unpleasant surprise that was visited upon us eight years ago.) OK, so I made a "small" error - we are departing two days earlier, not one. And, OK, so it wasn't much of a coincidence, was it? I mean, a real coincidence - one of excruciating consequence - occurred at the Polo Grounds in NYC on October 3, 1951 when Ralph Branca of the Blessed Brooklyn Dodgers was called in to pitch in the 9th inning and, by coincidence, Bobby Thomson of the Bestial New York Giants happened to come to bat, and, by coincidence, Mr. Branca happened to throw a pitch that the aforementioned Mr. Thomson happened to swing at, and, by coincidence, made contact with said pitch and drove it a miserable 309 feet into the first row of the left- field seats of the absurdly apportioned Polo Grounds, thus ending the Dodgers' season and causing a certain 12-year-old, watching on TV, in Brooklyn to burst into tears. Now that was a coincidence! But I digress. Tuesday, May 12 to Wednesday, May 13 Rather than leaving our car at the Seattle Airport Parking Garage (cost for three-plus weeks $468) or at an airport hotel (about $335) we decide to try the new Gig Harbor Taxi (at $95 each way, including tip).
    [Show full text]
  • The 'Eeeuw' Factor
    NEWLING—THE ‘EEEUW’ FACTOR THE ‘EEEUW’ FACTOR: The Viscerally Sensorial Realities of Being the Colonial Gastronomer Jacqui Newling Sydney Living Museums Author’s statement: This paper includes images that people may find confronting or disturbing. No offence is intended in showing these images. This article was prepared on Gadigal and Wangal lands. The places in Sydney Living Museums’ care are on Aboriginal lands. Sydney Living Museums acknowledges the First Nations Peoples, the traditional custodians, and pays respects to the Elders, past and present, and to all Aboriginal and Torres Strait Islander peoples. Abstract As the Colonial Gastronomer at Sydney Living Museums I research, interpret, write, blog, lecture, broadcast and present interactive programs to engage and educate audiences about Australian colonial food and heritage. But how do you learn about the sensory qualities of foods that were popular two hundred years ago, especially those that have been discarded from the mainstream (particularly Anglo-Celtic) Australian culinary repertoire? How they looked and tasted, their textures and aromas? My answer: make them. This has meant preparing and cooking foods that many Australian people find offensive, distasteful, disgusting and ‘gross’: calves’ feet jelly, boiled calves’ heads, brawned pig’s face, peeled tongues, and collared eels so fresh they twitch and jump on the Locale: The Australasian-Pacific Journal of Regional Food Studies Number 7, 2018 —45— NEWLING—THE ‘EEEUW’ FACTOR benchtop when filleted. This auto-ethnographic analysis draws on my experiences of working with articles of culinary disgust, particularly animal heads and tongues, to reflect upon the pedagogical processes involved in my role as the Colonial Gastronomer.
    [Show full text]
  • Jellied Eel Issue 26
    Shock! London’s local pubs serving good grub Feeding the 5000 with food waste London’s going back down the market ISSUE 26 2009 WINTER FREE LONDON’S PUDDINGS * SCHOOLS GROWING FOOD * LORD MAYOR’S TRIFLE PRODUCE MARKET We believe in championing small, local producers and helping to make their produce available to everyone at a fair price. We source responsibly and respect the seasons. We’re independent and we like working with independent producers. '2%%.'2/#%2s!24)3!."2%!$0!342)%3s&2%%2!.'%-%!4s 3534!).!",9#!5'(4&)3(s#(%%3%#(!2#54%2)%s7).% "%%2 #)$%2s*5)#%3-//4()%3s-/.-/54(#/&&%%s0,53&//$ !.$$2).+4/(!6%!44(%4!",% /.4(%'//24!+%(/-% /&&(!-0%23!43/52#%$-!2+%4 Present your copy of *%,,)%$%%,ATTHEMARKETORQUOTEIFORDERINGBYEMAIL 6ALIDUNTIL\Email [email protected] for our brochure &).$533T0ANCRAS)NTERNATIONAL\-ONTO&RIAM PM\3ATAM PM\3UNAM PM 7773/52#%$-!2+%4#/- Say hello to the TUCK IN! Bulletin 04 Shop Window: Hand Made Food 07 jellied Around Town 08 Feature: London’s local pubs 10 On the Menu: Sarah Moore 12 eel... Capital Growth: Schools 15 Local to London: Aunt Alice Puddings 17 Taste of London: Lord Mayor’s trifle 18 While many Londoners will be Cambridge, we were pleased to hear from preparing for somewhat frugal Tristram Stuart, author of Waste, in one of Reader’s Kitchen: Janice Hammond 20 festivities this year, lots of our our five minute slots (they’re like speed- Member Feature: Jenny Linford 21 readers will be juggling this with dating for foodies! Don’t miss the next one Diary 23 ethical concerns.
    [Show full text]
  • Wedding Meal
    AT LINSKILL Wedding Meal STARTERS Soup Choice plus Warm Crusty Roll Luxury Prawn Cocktail Garlic Mushrooms on Seasoned Toast Pate Choice with Red Onion Chutney and Toasted Baguette Spring Rolls with Asian Coleslaw and Dip MAINS Served Buffet Style Choice of Meats Served with Potatoes and Vegetables Classic Chicken Chasseur Sirloin Beef Bourguignon Slow Cooked Lamb and Rosemary One Pot Creamy Pork and Mushroom Casserole Cod and Chorizo Stew Roasted Mediterranean Vegetable Crumble DESSERTS Raspberry Panna Cotta Sticky Toffee Pudding Salted Caramel Cheesecake Banoffee Cream Pie Chocolate Praline Profiteroles Apple and Gooseberry Crumble £15.95 PER HEAD AT LINSKILL Wedding Menu CANAPES Smoked Salmon Blinis with Crème Fraiche and Dill Cheese Scone with Parma Ham and Stilton Mini Tomato Basil and Feta Cheese Tarts Thai Rice Crackers with Oriental Coleslaw Chilli Beef Nachos with Sour Cream and Jalapenos Garlic Mushroom Tarts with Melted Parmesan 3 PER PERSON £4.50 ADD EXTRA CANAPES FOR £1.25 EACH PER PERSON AT LINSKILL Buffet Menu SANDWICH SELECTION Scotch Eggs Pork Pies Plate Pies Deep Filled Quiche Sausage Rolls Chicken Goujons Mini Pizzas Onion Bhajis Crisps, Pickles, Cheese Cocktail Sausages Chicken Satay Spring Rolls BUFFET A CHOOSE 8 ITEMS FOR £4.50 BUFFET B CHOOSE 10 ITEMS FOR £5.50 BUFFET C ALL ABOVE ITEMS FOR £6.50 ADD ANY OF THE FOLLOWING HOT OPTIONS FOR 50P PER HEAD Roast Potatoes, Thick Cut Chips or Potato Wedges AT LINSKILL Hot Fork Buffet Chilli Con Carne Shepherds/Cottage Pie Chicken Tikka Masala/Korma/Thai Sweet and Sour King
    [Show full text]
  • Gball Front 2
    Black Pudding Scotch Egg, Smoked Salmon Cocktail, Grilled Gem, Spiced Apple & Grain Mustard Chutney £5.50 Pickled Cucumber & Marie Rose Sauce £7.00 Cider Glazed Beetroot, Seasonal Melon SMALL PLATES Ham Hock Terrine, & Goats Cheese Salad (v) £6.00 Sundried Tomatoes, Picalilly, Toasted Bread £6.00 Cockle & Mussel Popcorn, Piri Piri Salt & Bacon Mayo £6.00 Potted Shrimp, Brown Butter & Toast £8.00 Soy & Honey Chicken Wings, Sesame Soup of the Day £5.00 Spicy Beef & Pork Meatballs, Seeds & Spring Onions £5.50 Tomato Sauce, Charred Bread £6.00 Golden Ball Platter Sharing Seafood to Share - Smoked Salmon, Black Pudding Scotch Egg, Ham Hock Terrine, Whitebait, Crispy Seabass Beef & Pork Meatballs, Mussel & Cockle Popcorn, Crevettes, Garlic Mayonnaise, Smoked Salmon, Potted Shrimps, Olives & Bread £14.50 Bread & Butter £15.50 Large Plates Fish & Chips, Crushed Peas, Salt & Vinegar Sauce £11.00 Chalk Stream Trout, Seafood Broth & Saffron Potatoes £14.00 GB Burger, 8oz Burger, Bacon, Cheddar, Salad & Chips £12.50 Wild Mushroom Risotto Truffle & Parmesan (v) Sml £8 Lg £12 Fish Pie, Cheddar Cheese Mash & Minted Peas £12.50 Honey Glazed Ham, Fried Egg & Pub Chips £11.50 Chicken Kiev, Hot Pot Potatoes & Broccoli Cheese £14.00 Cheese & Onion Pie, Pub Chips & Spiced , Garlic & Rosemary Lamb Henry Tomato Ketchup (v) £11.50 Truffle Potatoes, Green Beans &. Red Wine Jus £15 .00 Lancashire Sausage, Mash Potato, Seafood Linguini, Prawns, Clams, Mussels, Garlic & Chilli £14.00 Crispy Cabbage & Red Onion Gravy £12.00 6oz Steak Frites, Air Dried Tomato, Roast Mushroom 10oz Ribeye Chips, Air Dried Tomato & Roast Mushroom £19.00 & Chips £14.00.
    [Show full text]
  • Petticoat Lane Al Fresco –––––––––––––––––––––––– for the Last Four Centuries, P
    Petticoat Lane Al Fresco –––––––––––––––––––––––– For the last four centuries, Petticoat Lane Market formed a sort of membrane between the ‘City of London’ and the ‘East End’. The granite heart of global capitalism on one side of cast iron bollards, the red-brick muscle of Empire’s labourers on the other. Over the last seventy years, however, the gradual closure of the docks and the outsourcing of industry has seen the city’s muscle wither. The City on the other hand – along with its ‘cognitive labour’ – has metastasised through the old inner-East End. You can smell the coffee roasters and sourdough pizzerias chasing the cement and emulsion-paint-fumes up the road, from Whitechapel to Mile End. Like an amoeba phagocytosing a smaller organism, The City has also enveloped Petticoat Lane, cocooned it with towers of glass and wipe-clean cladding, and is slowly digesting it. Over the course of the last fifteen years, the enzymatic action of re-valorised inner-city living has all but entirely broken down the old market, reconstituting greasy spoon cafes, luggage retailers and kinky underwear wholesalers into cocktail bars, gourmet ‘candy’ retailers and Chicago rib joints. The old market has not, however, been fully digested. At least not at the time of writing. For a start, there are still a handful of wholesalers in its vicinity. Peddling imported luminous batiks, patent leather heels, bongs and phone covers, the wholesalers are dependent on customers making the increasingly expensive trip into London’s congestion charge zone. In between the residues of the rag-trade is also Petticoat Lane’s food court; an assemblage of plastic patio chairs, polystyrene containers, a café, a restaurant and between five to eight food trucks.
    [Show full text]
  • Winter Takeaway Menu
    MAIN MENU Served from 12pm - 9pm NIBBLES QUAYSIDES Black pudding croquettes Creamy mash (V)(GF) Crispy pork belly bites (GF) Roasted jersey royals (V)(VE)(GF) SHACK Chicken goujons with bbq sauce Chunky/skinny chips (GF)(V)(VE) Sesame prawn toast Seasonal vegetables (GF)(V)(VE) Scampi with tartare sauce Peppercorn sauce (GF)(V) Curried calamari (GF) Blue cheese sauce (GF)(V) Whitebait basket House salad (V)(VE)(GF) Halloumi fries (GF)(V)(VE) Crusty bread & butter (GFA)(V)(VE) DRESSED CROMER CRAB Mini cheesy Croquettes (V) Olives & tomatoes pot (GF)(V)(VE) Crabby fries (GF) MAINS DRESSED NATIVE LOBSTER STONEBAKED PIZZAS FISH ON THE QUAY’S SHELL ON COOKED PRAWNS FAMOUS FISH N’ CHIPS THE CHEESEBURGER DELUXE Beer battered cod served with chunky chips, Mini meatballs, caramelized red onion, a choice of garden or crushed peas and mozzerella, crisy bacon, diced gherkins & PEELED PRAWNS homemade tartare sauce (GFA) burger sauce SCAMPI AND CHIPS THE “CLASSIC” Panko breaded scampi, served with chunky Homemade tomatoe sauce, mozzerella PRAWN COCKTAIL SAUCE chips, a choice of garden or crushed peas and & heritage tomatoes home-made tartare sauce THE VEG HOMEMADE WAGYU BURGER Goats cheese, charred onions, mushrooms BROWN SHRIMP Served in a brioche bun, with gem lettuce, & homemade tomatoe sauce tomato, house relish and chunky or skinny fries - Add chorizo: £1.25 - Add Pigs in blankets: £1.25 THE PIG COCKLE MEAT - Add Smoked back bacon: £1.25 - Add prawns: £4.00 Pulled pork, smoky bacon, rich stilton - Add cheddar: £1.25 - Add stilton: £1.25 & charred figs CHICKEN CORDAN BLEU LOBSTER ROLLS Chicken breast stuffed with ham and Gruyere cheese wrapped in breadcrumbs.
    [Show full text]
  • Traditional Fish'n'chips Our
    FISH ON BOARD TRADITIONAL POPULAR MAINS SIDE D Watt Fishmonger on the Pier supplies all our local fish and shellfish. Please check our Our Own Steak and Ale Pie 11.70 specials board for todays catch and prices. FISH’N’CHIPS Slow braised shoulder steak supplied by ORDERS a k e S o ut H le alib Mac ing Our haddock and cod is sourced from Norway where stocks are really ’Grants of Taynuilt’. Served with side of Sea H kere rr Bass l He healthy and certified sustainable by the Marine Stewardship Council. vegetables, creamy mash or chips. Lightly battered, baked or breadcrumbed and served with fresh cut Fresh Cut Chips 3.80 chips. All of our fried fish and chips are cooked in Rapeseed oil. Our Own Oven-Baked Lasagne 10.50 Made in the traditional way with minced beef. Our Own Mushy Peas 1.90 regular 9.50 STARTERS AND SHARERS Prime Haddock Fillet and Chips Served with garlic bread or fresh cut chips. large 12.00 Garden Peas 1.90 Roast Chicken Breast (chip shop style) regular 10.00 9.70 West Coast King Scallops small 9.00 Prime Cod Fillet and Chips Deep fried, crispy skin chicken. Served with Baked Beans 1.90 large 12.50 roasted in half shell large 17.00 chip shop gravy and fresh cut chips. Curry Sauce / Gravy Garlic, butter, parsley, white wine Lightly Battered or Steamed Haggis 2.00 and breadcrumbs, olive oil to finish. Fish Tea Special 8.90 12.00 Our haggis comes from Jackson Butchers of Oban.
    [Show full text]
  • Food Quiz - Answers a Food Quiz About the Specialities of the British Islands
    Food Quiz - Answers A food quiz about the specialities of the British Islands 1. What fish is traditionally used to make an Arbroath Smokie? Haddock 2. Which Leicester town is famous for its Pork Pies? Melton Mowbray 3. What spice is used to flavour the Northern speciality Parkin? Ginger 4. Which London departmental store claims to have invented Scotch Eggs? Fortnum & Mason 5. What is a fillet of beef coated with before being wrapped in parma ham and pastry to become a Beef Wellington? Pate & Mushrooms 6. What sauce is traditionally served with roast lamb? Mint Sauce 7. The innards of which animal are usually used to make Haggis? Sheep 8. What food is celebrated with an annual festival on the Isle of Wight? Garlic 9. Similar to a Cornish pasty but containing a sweet filling at one end, how is this Bedfordshire dish known? Bedfordshire Clanger 10. What is "Scouse", a favourite dish in Liverpool? A Lamb (or Beef) stew 11. Where does the potato pancake known as Boxty originate? Ireland 12. Which Cheshire town host the annual International Cheese Awards? Nantwich 13. What filling would be traditionally used to make a Cottage Pie? (Minced) Beef 14. In which English county is Bakewell, home of the famous pudding? Derbyshire 15. On a traditional Cornish cream tea, what is put on the scone first, jam or cream? Jam 16. What food is the County Cork town of Clonakilty best known for? Black Pudding 17. In what part of London did the dish of Jellied Eels originate? East End 18. What town in Greater Manchester gives its name to a small round cake made from flaky pastry and filled with Currants? Eccles 19.
    [Show full text]
  • Recipes for Sea Food : How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp
    Boston Public Library (Boston (Pu6Cic LiSrary gift of (Benjamin andJane Thompson RECIPES FOR SEA FOOD HOW TO PREPARE AND SERVE FISH, OYSTERS, CLAMS, SCALLOPS, LOBSTERS, CRABS, AND SHRIMP Containing in Addition AN EXPERT TREATISE ON FISH AS A FOOD — ADVICE TO THE COOK— TIME TABLES FOR COOKING—TABLES OF MEASURES AND PROPORTIONS—RULES FOR THE KITCHEN—TERMS USED IN COOKING-PRAC- TICAL POINTS — HOUSEHOLD HINTS- EXTRACTS FROM THE GAME LAWS OF MASSACHUSETTS PRESENTED BY FREEMAN & COBB CO. BOSTON, MASS. 7 Copyrighted, 1913, By J. H. Griffin. BOSTON FISH MARKET CORPORATION TESSEES of New Commonwealth Wharf in South J—' Boston, a cut of which will be found on cover, built especially and to be used exclusively for the fresh fish business. Made entirely of cement, brick and glazed tile, thoroughly hygienic, in keeping with require- ments of Board of Health, and fireproof. Provides dock berths for forty vessels and can unload from eighty Vessels at same time. Contains an Adminis- tration Building and Cold Storage and Power Plant, and two long buildings containing forty-four fish stores. The entire property comprises 537,100 square feet. Spur tracks on our property will make railroad facilities ample to all parts of the country. Governor Draper, realizing the value of the industry to his State, was principal factor in getting the lease. The property is the best appointed, and second in size only to Grimsby, England, of any fish market in the world. (iii) NEW ENGLAND FISH EXCHANGE FORMED September, 1908, to maintain a room for the purchase and sale of fish, guaranteeing the consum- mation of all sales and purchases registered with it, serving both dealers and captains of vessels.
    [Show full text]
  • Have You Seen Our Selection of Frozen Fish & Seafood?
    Have you seen our selection of Frozen Fish & Seafood? Cooked & Peeled Prawns Raw King H/Less Prawns 3903 Fairway Value Prawns 2kg 74081 Shell on Large Prawns (16-20) 800g 65654 Clear Seas 150-250 Prawns 2kg 9709 Shell on Jumbo Prawns (8-12) 800g 91090 Artic Royal 125-175 Prawns 2kg 3886 Shell on Prawns (6-8) 800g 5923 Tiger Prawns 908g Raw King Peeled Prawns Coated Prawns/Seafood 3282 Large Tiger Prawns (26-30) 1kg 1088 Jumbo Tiger Prawns (16-20) 1kg 6212 Filo King Prawns 500g 71485 Tempura King Prawns 500g Raw Whole Prawns 6815 Breaded Butterfly Prawns 500g 9845 Tiger Prawns (16-20) 1kg 93161 Panko Prawns 500g 6185 Prawn Twisters 800g Cooked Whole Prawns 36910 Red Velvet Prawns 500g 2853 Shell on Prawns 5kg 37944 Seafood Basket 12x200g 9118 Crevettes (20-30) 1kg 90109 Battered Gurnard Goujons 1kg Salmon Fillets S/L & B/L Smoked Fish 6429 Salmon Fillet (6-7oz) 10stk 9657 D-Cut Smoked Salmon Sides (frozen) 1kg 16705 Salmon Fillet (8-9oz) 10stk 4859 Smoked Long Salmon Sides (fresh) 1kg 4270 Smoked Salmon Trimmings (fresh) 1kg Whole Fish 2753 Gravadlax 1kg 1436 Sardines (10-12 per kg) 1kg 93834 Beetroot Smoked Salmon 1kg 32329 Seabass (scaled/gutted) 350-500g x10 84679 Smoked Trout Fillet (2’s) 125g 65589 Gilt Bream (scaled/gutted) 350-500g x10 4671 Hot Smoked Mackerel 3.17kg 5892 Headless Red Gutted Fish 7kg 2987 Smoked Haddock 3kg 1439 Plain Whitebait 454g 3094 Smoked Undyed Haddock 3kg 5369 Pre-Coated Blanchbait 454g Call our telesales team to place your orders 01454 338130 www.charles-saunders.com Misc.
    [Show full text]
  • Fresh Fish Shellfish Homemade by Us Smoked Fish
    FRESH FISH Cod Fillet SHELLFISH Bass Wild Mussels £7.50 per kilo Dover sole Plaice Palourde Clams £1.50 per 100g Skate HOMEMADE BY US Rock Oysters £1.35 each Brill Crab Ramekin £4.25 Turbot Fish Pie £6.25 Halibut Smoked Fish Pie £6.25 small, £18.75 large GIFT IDEAS Monk Fish Catalan Fish Stew £6.95 Fish Pie Mix Scallops Fish Cakes from £1.50 each Gift Voucher for our store for amount of Huss Crab Cakes £1.99 your choice Grey Mullet Fish Soup £3.25 Pollack Taramasalata £4.50 Gift Hamper made up of your selection of Lemon Sole Smoked Salmon Pate £6.50 our wonderful variety of deli products Smoked Haddock Smoked Mackerel Pate £5.90 From £15.00 Farmed Bass Whole Salmon Lobster Bisque £6.50 You choose the products you would like Salmon Fillet Crab Soup £4.50 and we will make up for you . Sushi Grade Tuna Loin Cod and Smoked Haddock Chowder £4.95 ! Swordfish loin Fish Stock £2.25 Paella kit Crab Pate £6.25 Paella pan, Paella rice, Paella Spices, Olive SHELLFISH SMOKED FISH SEVERN AND WYE SMOKERY Oil £29.99 *** local Lobster POA **** Whole Side of Smoked Salmon From Pot of local Mixed Crabmeat Price TBC £24.00 Pot of Local White Crabmeat Price TBC Long Sliced Smoked Salmon £3.99 local Dressed Crab from £4.95 Smoked Mackerel from £2.15 Local Whole Crab TBC Smoked Peppered Mackerel from £2.30 *** LOCAL LOBSTER THIS CHRISTMAS*** Pint of Prawns £2.95 Hot Smoked Trout from £4.25 Lobsters so far this winter have been very few Crevettes £2.95 100g Gravadlax £4.65 and far between.
    [Show full text]