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New cookbook showcases the produce and producers of North Wales

Cai Ross and Toby Watson © Huw Jones

A NEW cookbook written by restauranteur and food writer Cai Ross and chef Toby Watson, ‘North Wales Fish and Seafood’ takes a look at some of the hundreds of artisan food and drink producers whose award-winning produce is helping to make North Wales one of the most exciting areas in the UK for food lovers to explore.

The book features a series of interviews conducted by Cai with the producers themselves, from Halen Môn sea salt to Menai Oysters, Conwy Mussels and Enochs Fish and Chips restaurant.

The book includes 32 restaurant-quality recipes for scallops, mussels, mackerel, cod, trout, oysters, sea bass, plaice, crab and lobster to make the mouth water and the imagination soar. A comprehensive list of local fish and seafood suppliers in North Wales completes the book.

Cai took over his family’s restaurant, Paysanne, based in Deganwy, over 20 years ago and remains passionate about using the very best local ingredients. He also writes articles for several magazines, including BBC Good Food.

Cai says, “I took over Paysanne from my parents in 2003 when they retired. When I came back to Deganwy there was a new kid in town. Toby Watson had set up his own restaurant, Sands, just up the road from Paysanne.

“Toby is one of the very best chefs in North Wales. He and I have both decided that it’s about time North Wales had its very own seafood cookbook. Not just your basic, average, everyday, ordinary, run-of-the-mill, ho-hum seafood cookbook either, but a celebration of the area’s unique status as a banquet for all the senses, especially taste. Here you will discover sights to leave you breathless and recipes to get your taste buds ringing like fire alarms.’

Many of the recipes have been skillfully captured by food photography specialist Huw Jones.

Some of the recipes include ‘Oysters Rockefeller’, Barbecued Sea Bass in Tacos ‘Al Pastor’ and ‘Lobster and Nduja Flatbread Pizza’.