Mitch Tonks – Over lunch at his Dartmouth restaurant, the seafood maestro talks about jellied eels with his granny, his morning grappa routine and why the British are scared of cooking fish
Inside Mitch Tonks’ Kitchen – The seafood master picks out his favourite anchovy brand, the "original and best" pepper mill, and the book he taught himself to cook from
Mitch Tonks’ Devon & Dorset Address Book – The chef and food writer picks a stunningly located oyster restaurant, "the most fantastic" curry house and a "great, if grumpy" butcher
Fried Artichokes With Chopped Salsa Verde – This dish was cooked for us by Mitch Tonks at his restaurant The Seahorse in Dartmouth, Devon. Serves 4 INGREDIENTS 4 violet artichokes, peeled and halved 2 bay leaves A
Tagliolini Cacio e Pepe With Smoked Ricotta – This dish was cooked for us by Mitch Tonks at his restaurant The Seahorse in Dartmouth, Devon. Serves 2 INGREDIENTS 1 tbsp freshly ground black pepper 150g fresh tagliolini 60g