Dear Seafoodies

I hope this message finds you all well and, as always, please may I warmly welcome our recently-subscribed seafoodie-friends.  May I also apologise to all for not having been in touch for, really, far too long.  All will become clear presently but in the meantime...

BIG NEWS!!! 

Bute Street Seafoodie is in the race to be elected for an award and your nominations count! 

For the second year in a row Bute Street Seafoodie has taken a week-long departure from local, seasonal and sustainable seafood and headed over to India (virtually) for Great British Game Week to host the 2021 #Game4Spice tour, showcasing local, seasonal and sustainable UK game in regional Indian dishes.

This year 11 amazing cooks participated (I was one of them) and cooked up 26 spicy game dishes across 7 regions of India over the 7 days.  Do check out the menufesto for this election and if you like what you see then please make your nominations by completing the ballot paper with the following details (just copy and paste them in!).  And please ask friends, family and fellow foodies to make their nominations too!  Every nomination counts!  Thank you.

Some highlights from the trip include (images left-to-right from the top down):

• Sali Pheasant Jardaloo (Gujarat)
• Partridge Ghassi (Karnataka)
• Mallard Roast (Kerala)
• Venison Mangsho Jhol 'Hotpot' (West Bengal)
• Rabbit Makhani (Delhi)
• Game Dhaniwal Korma (Kashmir)

To other matters, my excuse for my vocal absence is that I managed to arrange two week-long trips abroad this autumn, one to Spain and one to Cornwall (which is further away from England than is Spain, I have come to realise) and the time spent filling in passenger locator forms has kept me from doing much cooking and writing.  Any of you who have also been able to get abroad this year, and been through the technicalities, may well be sharing my wonderment as to where in the hierarchy of document-importance your passport now ranks!?

Anyway, having returned home and in anticipation of the next lockdown, I'm refocused on the fact that there is some great seafood to be had at this time of year.  Species that immediately spring to mind are squid, plaice, mussels, herring and south-coast prawns.  But I've probably had enough of your attention for the moment so I'll be in touch in the coming days with news from the fish kitchen and the farmers' markets.  I'll leave you for the moment with a couple of ideas (left-to-right):

• Mussels with Leeks and Cider
• Mustard-Crusted Plaice

As always, please do forward this message on to your friends and fellow seafoodies and invite them to get in touch or subscribe, or to follow @butestseafoodie on Instagram, and Facebook (I think I've decided I couldn't be a Twit if I tried any harder - may have to close the account). 

Look forward to being in touch again very soon.

Best fishes

Bute Street Seafoodie

butestseafoodie@gmail.com

www.butestseafoodie.com