Seafood and Booze
What is better than the smell of seafood, cooking over the campfire on a warn summers day? Seafood with a drink in hand of course! Join Executive Head Chef from the Bristol Lido, Freddy Bird, and Saturday Kitchen’s Matt Tebbutt as they guide you through the perfect pairing of fire-cooked seafood with some of your favourite tipples. Think smoked fish with sherry, mussels and albarino, and an unlikely sounding but utterly delicious pairing of red wine with fish.
Cooking Over Fire is sponsored by: