Island Life Magazine Ltd August/September 2009 | Page 95

FOOD & DRINK

life

‘Free Spirit’ from the pontoon opposite.
“We are promoting sustainable fishing
through Cheetah Marine and it’s quite
nice to think that the lobsters caught on
the boat trips are used in our restaurant,”
said Stacey. “We also use their line
caught mackerel from their fishing trips
too.”

Left: Chef de Partie Sam Littlewort - Head Chef, Adam Sendyke Sous chef, Piancarlo Giancovich
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