Articles

Skipper's Catch

16 July 2014 - 4:24pm

At Loch Fyne we care about where our seafood is sourced, we'd like to introduce you to Alan Steer and his team who fish for our Devon crabs.

Alan Steer is a third generation fisherman who fishes for pot-caught Devon crabs on the 45-foot boat Superb-us out of the historic Devon port of Dartmouth

Alan fishes about an hour’s sailing time from Dartmouth, two or three miles south of Start Point. He has 10 rows of pots permanently at rest on the seabed at about 60-metres, which is deeper than many Crab fisheries and he thinks this may account for the quality of his shellfish.

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Fish Soup

10 July 2014 - 3:16pm

Serves 4 (starter portions)

Ingredients

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Loch Fyne Leads The Way In Customer Satisfaction

8 July 2014 - 4:18pm

CGA Peach's BrandTrack survey of consumer opinion has ranked Loch Fyne as the top brand for customer satisfaction amoung the UK's top casual dining restaurant and pub brands. The brand track data is based on a survey of 5,000 adults in April 2014 and to find customer satisfaction looked into food quality and value for money. Almost 9 out of 10 Loch Fyne customers were 'satified' or 'very satisfied' with their dining experience. 

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Crab & Grapefruit Salad

30 June 2014 - 3:26pm

Serves 2

Ingredients

  • Cucumber 20g
  • Puy Lentils 10g
  • Pink grapefruit 10g
  • Beef tomato 10g
  • Crab meat 80g
  • Olive oil 
  • Micro fennel 1g
  • Red chilli 2g
  • Fennel 10g
  • Spring onion 10g
  • Micro coriander 1g

Method

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King Prawn & Squid Spaghetti

15 May 2014 - 5:35pm

King Prawn & Squid Spaghetti
Serves 2

Ingredients

  • Squid whole cleaned with tentacles - 100 gram 
  • Fresh egg spaghetti - 200 gram
  • Parmesan reggiano - 20 gram
  • Unsalted butter - 10 gram
  • Roquette - 20 gram
  • Large pealed king prawns - 6

For The Tapenade;

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