The Cloudy Bay Crab Shack returns to Parson’s Green again, but with Skye Gyngell of Petersham Nursery as the resident chef this year.
A short while later, we stop in the middle of the bay in a seemingly random spot. The crew promises that there is mackerel to catch.
After a restful night to the lull of the rolling waves, I am woken early by the gulls outside. Already, at 8am, there are surfers paddling out determined not to miss a single wave.
Behind the field kitchen lay beautiful woodlands filled with wild flowers and of course the wild garlic we are foraging.
“What’s in Aberdeen?” That’s the first reaction I received on mentioning that I was heading up to this Scottish city for a weekend.