sueandandyj56:
Religious twiglet
sueandandyj56:
IMG_0564
sueandandyj56:
IMG_0565
sueandandyj56:
Didi Hamman
sueandandyj56:
Lunch
sueandandyj56:
Fish merchant by the quay
sueandandyj56:
Turbot
sueandandyj56:
Straining
sueandandyj56:
Skinning a shark
sueandandyj56:
Attentive audience at fish merchants
sueandandyj56:
By the scallop trawler
sueandandyj56:
Nice combined table and flower arrangment
sueandandyj56:
with Neil and Angela
sueandandyj56:
Trevor with his assistant Jean Marc
sueandandyj56:
Chef Trevor showing us how to make a sabayon.
sueandandyj56:
Lemon and Lime juice, sugar and salt. Easy to do, easy to eat
sueandandyj56:
finished off with endive and blood orange jelly
sueandandyj56:
Ceviche of scallop and sea bass
sueandandyj56:
Assembling
sueandandyj56:
Cookery class include a sussex brie and vegetable roulade
sueandandyj56:
Lovely old bakelite phone in our room
sueandandyj56:
Sue and I with Angela
sueandandyj56:
Red onion marmalade
sueandandyj56:
Chicken Liver parfait with red onion marmalade
sueandandyj56:
Here they are with black pudding risotto cake
sueandandyj56:
Locally caught Rye bay Scallops were sensational
sueandandyj56:
Romney Marsh lamb with bluecheese soufle surround
sueandandyj56:
Arty
sueandandyj56:
Rhubarb Parfait with home made honeycake crumbs
sueandandyj56:
Sparklers
