The boss and head chef of the Midland hotel have found out first-hand how their potted shrimps get from the bay to the plate.
Mark Needham, general manager, and head chef Michael Wilson went out in the bay with shrimp fisherman Frank Benson to see how the shrimps are caught and prepared for the dinner table. They described it as “a fascinating experience”. Mr Benson, from Flookburgh, has been supplying Morecambe Bay shrimps to the hotel since it reopened in 2008.
Mark and Michael’s trip out on the fishing boat was to promote the Midland’s upcoming Seafood Festival on July 2 and 3.