004 THE SOUSED SARDINE

Robbie’s relationship with pickled seafood has been anything but linear. His earliest encounter traces back to his childhood, strolling along Blackpool beach with his dad who swooned over any variant of pickled fish in sight - whether it be clams, crab, mussels or sea snails – you name it, he loved it. Robbie, however, wasn’t so easily won over; one bite of a pickled mussel at the age of 10 and he wrote off the entire category deeming it somewhat vile.

That perception remained unchanged for years, but things began to shift when he worked at Clamato, a seafood and mezcal bar known for its inventive approach to coastal cuisine. Working under the mentorship of head chef and good friend, Ben Stubbs, who had crafted a dish centred around soused sardines, crème cru and mezcal jelly – it was this unique reintroduction where Robbie developed a fondness for preserved seafood methods.

Drawing inspiration from his experience at Clamato, Robbie went on to compose a dish of similar components: soused sardines with mezcal-pickled baby cucumbers and cultured cream, all dressed in a blend of mezcal pickling liquid and sardine oil.

Through this experience and development of his own dish, Robbie came to realise it wasn’t the pickling itself that appealed to him, but the philosophy behind it: taking an overlooked or humble ingredient, harnessing its potential and elevating it with care, technique and respect. Showcasing the true character of a good catch by treating it with love and celebrating its journey as it transitions from ocean to table with intention.