The Bite Magazine - Spring/Summer 2026 - Issue 39

bitecuisine Brut from Reims, France, a bright, celebratory open- er that eased everyone into the surreal sensation of dining ‘in the clouds’. Canapés of delicious Crispy Cod Cheeks with Irish dulse relish, Spiced Auber- gine & Brown Crab Pastilla, and Beer-brined Chick- en Wing with pickled cockles circled the room. Before sitting down for the meal, BG Fish Supplies demonstrated how they fillet the fish. With some of the biggest marine creatures I’ve ever seen, includ- ing wild sea bass, pink bream, monkfish, and scorpi- onfish, Mitchell worked his knife magic, particularly on cod, John Dory, and gurnard, using blue chop- ping boards. As one of the night managers, he over- sees a team of filleters who work from 9 pm until 6 am to prepare a large volume of orders for delivery to restaurants. The big metal bowl contained farm-raised and wild- caught fish. Farm-raised fish are bred and reared in controlled aquatic environments, such as tanks, ponds, or ocean enclosures, while wild-caught fish are harvested from their natural habitats, such as oceans, rivers, and lakes. Serge revealed some of the fish’s origins and sizes, such as the pink bream from Morocco and the Atlantic cod weighing 15-20 kilos, with some reaching 50-96 kilos. He added that most sea bass served in restaurants are farm-raised or wild-caught from Turkey, with oth- ers deriving from Greece, Spain, and France, while the underrated gourmand is abundant in Cornwall. Serge also showed us the size differences between farm-raised and wild-caught sea bass, the latter being much bigger because it has to fight through ocean waters. With the scorpionfish, he warned us to avoid touching its spiky head, as we would feel the effects for days, as it has a venomous sting. After Mitchell finished filleting the fish, Chef Abbott showed us how he seasons each piece. He adds Mal- don sea salt infused with vanilla pods to the cod loin and a spice rub of smoked paprika, white pepper and coriander to the gourmand. The John Dory is sliced butterfly-style, dusted with protein glue, piped with a mushroom mousse, then spread evenly with a knife. It takes six hours for the glue to react, after which it is roasted to create caramelisation and rest- ed to allow the mousse to cook through. At the dinner table, we indulged in the flavoursome Fermented Lentil, Heritage Grain Artisan Sour- dough bread with ampersand cultured butter which melted in my mouth. The first course consisted of two dishes, the deliciously cooked Cured Scottish Gurnard and the meaty, tender, and charred at the edges Grilled & Glazed Cornish Octopus. The gur- nard’s firm, subtly sweet flesh was paired with a vio- let potato and cucumber salad, brightened by burnt lemon gel and a peppery watercress dressing. As a non-fan of shellfish, the succulent octopus sur- prisingly tantalised my palate. It was served with a cod roe emulsion that added richness and an amaz- ingly tasty tomato and fennel salsa that cut through with brightness and acidity, complementing the sea- food. Both dishes were paired with 2024 Albariño from Pazo Señorians, in Rías Baixas, Galicia, Spain. Its vibrant, aromatic nose of white flowers, jasmine, and stone fruits was beautifully balanced by a crisp, saline finish and mouth-watering acidity. The tasty Roasted Newlyn John Dory stuffed with St George mushrooms and served with a silky broc- coli purée, pickled shallots, and red wine reduction sauce came next. On the side, steamed English as- paragus and moreish new season Jersey Royal pota- toes completed the meal. The dish was paired with 2024 Chablis, Les Chanoines, D. Laroche from Bur- gundy, France, a classic, crisp, and dry white wine featuring expressive notes of lemon and grapefruit, green apple, and white flowers. This sensational educational and culinary evening