COOK LIKE A LOCAL COASTAL BRITAIN

The seas and shores of our island nation provide a remarkable abundance of ingredients worth celebrating

- JAMES MARTIN

The British coastline is a fertile natural larder. The diversity of the topography and the extremes in water temperature from north to south mean that the seas are rich with fish and shellfish, from Isle of Man scallops to Norfolk crab and whiter-than-white monkfish from Shetland. Poole Harbour is justifiably famous for its bass and cockles. Good clams can be found universally year round but are at their best during the colder months.

There are so many small local producers and fishermen plying their crafts around these shores, from Newlyn’s harbour in Cornwall to the Isle of Man, where Moore’s smokehouse produces outstanding Manx kippers, and the Shetland Isles, where family business Thule Ventus continues a centuries-old tradition producing salt cod. Also in Shetland, an inspiring social enterprise, Transition Turriefield, has proven that it’s possible to grow fabulous fruit and veg for local communities even in the most outlying archipelagos; while the best potatoes in the business, Jersey Royals, have the Channel island’s unique microclimate, and light, well-drained soil (fertilised with seaweed) to thank for their flavour.