Hi Doug👋 yes, I’ve been a chef for many years😊 hard work sometimes but great fun. Thanks for watching & glad you enjoyed. Hopefully another vid soon, but had a run of blanks lately so fingers crossed things improve. Take care buddy, look after yourself😎👍👍
Having lived and fished there for a long time, I would recommend driving out to the holiday camp up over preston hill (turn right at the end of the beach) and fish in the cove there, it is more sheltered and better for bass. But not in the summer.
Sounds like a great plan, have not fished up that end at all, mainly due to it being so busy…. I’ll give it a bash one day. Cheers for the heads up & thanks for you comment 🙂👍
Hello Gareth, ask your butcher for beef blade, or chuck steak, around 250g per person as it will shrink a bit. Both will cook long & slow just fine. Glad you enjoyed the vid & thanks for your comment…will be back on the beach soon hopefully🤞…cheers!
Great video! Never know a season like it. We in Sussex have been battered constantly by onshore winds up to 40 km for weeks now! Not a hint of a cold, still, frosty, clear sky night. Getting very frustrating with a freezer containing mackerel, prawns, whitebait, shellfish. No where sheltered on these beaches! 😦😦😦
Yes, it’s been pretty relentless, I feel for the tackle shop owners at these times too, can’t be easy for them. I think we are all looking forward to a still frosty night now. Cheers pal, thanks for your comment 👍
I would like to have that recipe for that dinner you made. Any chance you could publish the the ingrediencies' and how to do it. just so I can make it the next time I'm on the beach Thanks my friend Great video there too I might add, something a bit different
Hello, sorry for the late reply. 8oz beef blade or chuck steak Any root veg you have or fancy Stock cube Squirt Tom purée Red wine Water Seasoning & whatever herbs you have thyme rosemary etc Method is in the video really, but you can just throw everything in a mess pan, bring to simmer, then cover with foil for 1.5-2 hours on very low heat. The trick is to start with good quality meat & it will look after itself. Thanks for your comment & sorry again for my slow reply…cheers!
It was a little pessimistic maybe, just didn’t want to jinx things I guess. Thanks for watching & your comment buddy, I will fill the glass up a bit for the next vid!! Cheers 👍🙂🎣
