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

Posted September 10th, 2014

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.


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