06/10/2026
A look in the Ager last week...
Plaice, turbot, monkfish, red mullet, tuna and more, each left to rest until it’s ready. Good fish rewards patience. A few days in the cold deepens the flavour and firms the flesh, and it only works when the fish was exceptional to begin with, so we start with the best we can find and let time do the rest.
It’s never the same twice. What hangs in the fridge depends on what’s out there, which means what’s on your plate depends on the week.
Ask our team for a tour when you’re next in.
