'everyone's going to be trying all manner of sea offal,' says aarik persaud, of heritage in soho. key to it is so-called 'seacuterie'; yes, charcuterie for fish where it is dry-aged or cured to intensify flavour. chef tom brown has also been inspired, serving salmon pastrami, sea bass 'hams' and monkfish...
'everyone's going to be trying all manner of sea offal,' says aarik persaud, of heritage in soho. key to it is so-called 'seacuterie'; yes, charcuterie for fish where it is dry-aged or cured to intensify flavour. chef tom brown has also been inspired, serving salmon pastrami, sea bass 'hams' and monkfish...
'everyone's going to be trying all manner of sea offal,' says aarik persaud, of heritage in soho. key to it is so-called 'seacuterie'; yes, charcuterie for fish where it is dry-aged or cured to intensify flavour. chef tom brown has also been inspired, serving salmon pastrami, sea bass 'hams' and monkfish...
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sherry glasses highball glasses tumblers cocktail and martini glasses shot glasses brandy glasses water glasses beer & cider glasses decanters and carafes rum glasses ice buckets jugs gift sets rainbow water bottles barware royal brierley cut crystal jeffery west designs featured product wine master...