In part a reaction to the waxing and waning tides of the area’s tourists, he has been able to foster a focused style of bright colours and bold flavours to accompany the local seafood. The Shore plots his story, along with Renni’s connection to the region and the dishes he produces on his constantly evolving menu. His plates are ripe sources of inspiration, from gloriously pink char sui-infused monkfish to a delicate-looking tartare of pollock, rose, yuzu and golden beetroot.
You need to create an account to read this article. It’s free and only requires a few basic details.
Get more recipes like this
Subscribe to our mailing list and get delicous recipes and updates to your email inbox.
Thank you for subscribing.
Oops...Something went wrong.