Sublime

I am always impressed by a well-written menu, one that is informative and appetizing without slipping into pretentious nonsense. Here, for example, is a London restaurant’s attempt to justify the exorbitant price of its whitebait: “The tiny fresh fish are tossed by our chef for a few fleeting seconds into a bath of boiling oil, and then removed bef

I wasn’t a hero, I was just hungry. The entire swim had basically been an eating competition with a little bit of swimming thrown in. Since to swim 1,780 miles around Great Britain you didn’t need ‘iron will’ … You needed a stomach of steel.

FAT-BURNING FISH Try to eat at least three portions a week (see fromfishtofork.com for sustainable sources) ✳ Salmon ✳ Trout ✳ Pilchards ✳ Mackerel ✳ Anchovies ✳ Herrings ✳ Sardines ✳ Kippers ✳ Whitebait ✳ Tuna (go for fresh steaks or the kind you can buy in glass jars – mainly available in health-food shops or independent delis) ✳ Swordfish

we had just arrived in one of Yorkshire’s most famous seaside towns. Famous for its fish and chips and steam trains, Whitby