The Oyster & Fish House

"My long-time friend Mark Hicks runs the Oyster and Fish House in Lyme Regis overlooking the harbour. Writer of 12 cookbooks and a colossus of the British food scene he's always been a champion of local, often foraged, ingredients."

"And I'm very excited to be sampling one of his signature dishes today. Oh, that looks nice. Cockles, pollock and seashore veg. It's a great example of what is local. You can find these on the riverbank."

"I know it's going to taste wonderful because you've just got this knack of doing the simplest things and somehow there's some sort of alchemy goes on there."

"It's great to see Mark being so bold with the seafood, just relying on the flavours themselves to come through with no fancy extras."

"This represents what we do. Seasonality, simple, fresh. It really does."

"This is fabulous. It's the height of simplicity. It's almost an antidote to sort of Michelin star food."

"Because we're talking about the ingredients more. You know, putting it very simply on the plate as opposed to complicating it and also having an interest in where it comes from."