Chef patron Simon Walsh, of Longsands Fish Kitchen, Tynemouth, works within walking distance of North Shields Fish Quay, where he sources the best of the day’s catch for his menus. Longsands, Front Street, Tynemouth, NE30 4DZ, tel 0191 272 855, ...

Chef Graham Sharp of Longsands Fish Kitchen, Tynemouth, works within walking distance of North Shields Fish Quay, where he sources the best of the day’s catch for his menus. Longsands, Front Street, Tynemouth, NE30 4DZ, tel 0191 272 855 www.longsandsfishkitchen.com ...

Chef Graham Sharp of Longsands Fish Kitchen, Tynemouth, works within walking distance of North Shields Fish Quay, where he sources the best of the day’s catch for his a la carte and takeaway menus. Front Street, Tynemouth NE30 4DZ, tel ...

Smoked haddock and mussel chowder   Print Author: Graham Sharp Ingredients 1kg fresh mussels 100ml white wine 50g unsalted butter 100g smoked bacon 1 large onion, finely chopped 50g plain flour 1 litre full fat milk 3 large potatoes, peeled ...

Razor clam and squid thermidor   Print Author: Graham Sharp Ingredients 2kg razor clams (approx 15 clams) 3 tbsp white wine 200g squid 1 head fennel 1 head celery 2 large onions 1 bulb garlic 4 tbsp English mustard 2 ...

Smoked mackerel fishcake with celeriac remoulade   Print Author: Graham Sharp Serves: 2 Ingredients For the mackerel fishcake: 400g mashed potato (4 large baking potatoes) 100g butter salt and pepper 500g smoked mackerel 2 shallots, peeled, finely diced 4 tbsp ...

  Singapore chilli king prawns   Print Author: Graham Sharp Serves: 4 Ingredients 500ml vegetable oil 3 large banana shallots, thinly sliced 500g king prawns, peeled to tail 6 tbsp fresh ginger, peeled and finely chopped 6 cloves garlic, finely ...

Sea bream with Jersey Royal potatoes, asparagus and garlic aioli   Print Author: Graham Sharp (Longsands) Serves: 4 Ingredients 3 egg yolks 1 tbsp English mustard juice of 1 lemon 400ml rapeseed oil 1 bulb garlic 500g Jersey royal potatoes ...

  Squid with chorizo, lime yoghurt and pickled carrots   Print Author: Graham Sharp Serves: 4 Ingredients 500g squid 200g Bath pig chorizo 2tbsp olive oil For the pickled carrots 300ml white wine vinegar 300ml water 250g caster sugar 1tsp ...

Soy and ginger steamed cockles and mussels   Print Author: Simon Walsh Serves: 4 Ingredients 50g fresh ginger 1 stick lemongrass 1 shallot 1 small red chilli 500g fresh cockles 500g live Shetland mussels 1 tbsp olive oil 50ml soy ...