Gareth’s recipe for grilled mackerel, salt-baked beetroot and pickled rhubarb in Crumbs magazine

Stoke up the barbecue and impress with fish says Purslane Head Chef Gareth Fulford.

It’s odd in some ways, that I would end up being co-owner and head chef at a seafood restaurant, explains Gareth Fulford of Purslane in Cheltenham, because I was brought up in a family of butchers plus, I live in a landlocked county, far from the fishing coast.

SEE FULL ARTICLE