Mackerel fillets paired with a mussel and white wine broth, topped with a handful of vegetable crisps for a textural crunch. Make your own version at home with this recipe straight from the Rampsbeck kitchen.
Mackerel fillets paired with a mussel and white wine broth, topped with a handful of vegetable crisps for a textural crunch. Make your own version at home with this recipe straight from the Rampsbeck kitchen.
For the broth
For the crisps
Head chef, Shaun Dixon tells us about his Keswick childhood, the most popular dish on the Rampsbeck menu – and his recent experiments with beer ice-cream…
Rampsbeck restaurant is open for dinner seven days a week serving a three course menu.