Dave Watt's food is a sum of his influences - rustic home cooking, classic French training and an interest in Japanese culture.
This collection contains some wonderful seafood recipes, with careful plating and bright, fresh ingredients. Try his Gin-cured Alaska salmon recipe - served with a cucumber and wasabi emulsion - for a summery starter, or his Halibut ceviche which beautifully contrasts the white fish with mixed shellfish and green micro cress.
Want more recipes like these in your inbox?
Sign up to the Great British Chefs Newsletter for all the latest recipes and features
By entering your email address above, you are agreeing to receive marketing emails from Great British Chefs Ltd. You’ll receive the latest recipes, food features, special offers, related promotions and lots more. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time by visiting our Newsletter Management Centre.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
