BY STAFF:
little wallop
Washed in Somerset Cider Brandy and wrapped in vine leaves it develops a medley of moulds and complex flavours. Nutty and lemony when young but once the cider works its magic it becomes silky almost runny.
BY CUSTOMERS:
“I like the fish counter and regularly buy clams which I cook with sherry, shallots and pancetta and eat with some Poilâne. They’re a good price and always really fresh, the fishmongers are very helpful too.”
fresh clams
Our clams are from Brittany in France and can be steamed, boiled, baked or fried. Of course they make a great clam chowder but, for the adventurous, they can be cooked using hot rocks and seaweed in a New England clam bake.
FOOD INC.
Whiteleys
Queensway Bayswater
London W2 4YN
+44 (0) 207 792 6020
Mon-Wed, 9am-8pm
Thu-Sat, 9am-9pm
Sun 12pm-6pm