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Visiting Scheveningen also included a visit to the Herring House to eat raw herring and mussels fried in batter before a walk along the beach. Bas Oonk, head chef at restaurant Basaal in Den Haag discusses local fish, sustainability and cooking techniques with visiting head chef Michael Bremner from 64 Degrees, Brighton. The two chefs are part of Brighton & Hove Food and Drink Festival's International Chef Exchange where top chefs exchange kitchens to showcase their respective country's foods, wines and spirits photo©Julia Claxton