Discover and save creative ideas

    Taste of London 2015 Review

    It's our Taste of London 2015 round up - from fascinating demos, delicious food, creative cocktails, somersaults and even a proposal, there was something for everyone at London's biggest restaurant festival.
    More from this board

    Seared sea bass with salt-baked heritage carrots by Matt Worswick.

    Grilled kippers, brown butter and parsley by Will Holland

    Pan-fried sea bass fillet and mousseline raviolo, steamed lettuce and cucumber by Will Holland

    Turbot fillet, pearl barley, burnt cauliflower, tomato and garam masala sauce by Will Holland

    Limes Ideas, Cilantro Limes, Mediterranean Crusts, Fish Dishes, Fantastic Fish, Baking Hake

    Embedded image permalink


    Pan-fried mackerel with fennel and pepper salad by Phil Fanning

    Sea trout with garden pea, nasturtium and langoustine dashi by Phil Fanning

    Turbot with oysters, cabbage and bacon by Pete Biggs

    Garlic Chilli Prawns with Carrot & Courgette Noodles by Monica Shaw

    Gluten Free Fish and Chips by Karen Burns-Booth

    Fillet of John Dory with orange glazed endive by Galvin Brothers

    Bream with Gnocchi Recipe by Graham Campbell

    Sea Bass Au Pistou Recipe by Galvin Brothers

    Sea bass in coconut cream - Great British Chefs

    Beetroot and liquorice cured salmon by Anna Hansen

    Lasagne of crab with beurre nantais by Galvin Brothers

    Soupe de poisson, rouille and Gruyère by Galvin Brothers

    Home-smoked Hot Smoked Salmon by Karen Burns-Booth

    Teriyaki Salmon, Kale and Barley Salad by Urvashi Roe

    This gorgeous fish stew is a bowl of sunshine deliciously enhanced with sweet Rosanna onions. Serve with some warm bread on a cold day for an instant pick-me-up.

    These smoked mackerel croquetas are a quick and easy way to recreate the tastes of Spain at home. Great for parties, make sure you serve them hot to enjoy them at their very best.

    Famous Hong Kong Fish Balls can be served two ways, deep-fried in a cornflour batter, or poached in stock...the deep-fried version was and still is my favourite!