Scallops, Sea Bass, pink fizzy and the English Summer

So the sun at last puts in an appearance. Time to get the BBQ lit, the outdoor table set and the rose on ice.

Tonight’s menu is pan fried scallops with chorizo and crouton salad followed by BBQ Sea Bass and asparagus with new potatoes and hollandaise.

All washed down with a delightful pink fizzy number.


Please stick around for a few weeks at least!

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