Paperback edition of From Tide to Table - Everything You Ever Wanted To Know About Buying, Preparing & Cooking Fish and Seafood
by Georgina Campbell
“Any hotel that offers alternative styles for breakfast – table service in the main restaurant set up with crisp linen, and a Sunshine buffet in a more casual family-friendly room, where a chef cooks poached eggs, omelettes and fried eggs to order - has put a lot of thought into the differing needs of its various guests.