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‘Restaurant owners need to work harder to sell seafood to UK diners’ Wine News

Baines says the British antipathy to seafood consumption “has become more prevalent over the past 30 years. As a whole, the British consumer is not part of the [seafood eating] culture. We like to move away from the identity of the origin of food, which is completely opposed to the French, Italians and Spaniards who directly associate the consumption of meat with an animal; they are not disgusted, they celebrate it.

Consuming shellfish, Baines continues, “is like the Marmite. To those who know and understand it, I cannot sell enough whole crab; for them, eating shellfish is a theatrical experience.

Like many chefs and restaurateurs, Baines ships boxes of Randall & Aubin food to intrepid seafood lovers who want a taste of roast lobster, dressed Weymouth crab and Atlantic shrimp.

Click the audio player above to listen to Ed Baines’ full interview on the latest episode of Biting Talk, which this week also features planting expert Julia Parker, design guru Stephen Bayley and mixologist Farhad Heydari . You can also hear bonus content, including Biting Talk’s food quiz, The Grill, at

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This notice was published: 2021-02-19 15:00:00