Featured Recipe .....................................................................................................................................................................................................

Casserole of Sea Fishes     The Arundell Arms has been owned and run since 1961 by Anne Voss-Bark. A former winner of the Woman Hotelier of the Year Award, she was honoured in 1994 to receive the M.B.E. for services to tourism. She is herself a keen fisherman and was recently presented with a lifetime Achievement Award for services to Angling. In 2006 she celebrated the prestigious award presented from the Good Hotel Guide of "Sporting Hotel of the Year." Her book "West Country Fly Fishing," a collection of essays by experts and friends including Ted Hughes, Dermot Wilson, Brian Clarke and her late husband Conrad Voss Bark, is considered a classic. Created by our Head Chef, Steven Pidgeon who has the rare honour of being elected one of only 80 Master Chefs of Great Britain, food is always meticulously prepared and beautifully presented. Using only the finest quality produce which is sourced from local suppliers Steven has gained an excellent reputation both locally and nationally for creating outstanding modern British cuisine. Recipe Fish Stock 2lb White Fish Bones (good fish - sole, turbot, brill, monkfish) 1 onion peeled and sliced 1 leek peeled and sliced 1 sprig parsley 1 lemon halved 1 cup Pouilly-Fuissé white wine 2 pints water 2 bay leaves 1 small bunch thyme 1 celery stalk 15 peppercorns Bring all the ingredients to boil and lower heat to simmer for no longer than 20 minutes (otherwise the stock will become cloudy and bitter). Pass through fine sieve and muslin. Reduce to a semi-glaze. Either use in sauce or freeze in ice cubes for future use. Casserole of Sea Fishes for 2 people 4 small Sole fillets 4 Scallops 10oz Red Mullet - filleted 1 bay leaf 1 tablespoon Pouilly-Fuissé white wine 2 tablespoons fish glaze 4 tablespoons double cream pinch of saffron 2oz cold unsalted butter - cut into cubes salt and pepper Place all fish into shallow pan, season, add fish glazes, wines and bay leaf. Bring slowly to boil, cover with a butter paper and place in a hot oven 250 °C for 10 minutes. Remove fish and arrange on serving dish (keep warm). Add saffron and cooking liquors, boil fast until the liquor has reduced to almost nothing. Add cream and re-boil. Whisk in cold butter cubes to thicken sauce. Pour over fish and serve. Pouilly Fuissé, Domaine Mathias, Macconais, Burgundy, France Fuissé is the pinnacle of white Maconnais production. This Fuissé is very concentrated and ripe with delicate nutty flavours and overtones of acacia. 30% of the assemblage sees moderate oak-ageing, thereby acting as a support rather than a dominant factor. Pouilly Fuissé, Domaine Mathias .................................................................................................................................