Tony Davidson is a mighty cook. Working from a galley kitchen the size of a cubby hole and serving a room the size of a kiosk, Davidson fires out small plates of seafood for the Gods: oysters with Bloody Mary granita; the best crispy squid outside of Sichuan province; prawns with Café de Paris butter; the biggest and best crab claws in the North West; battered fish tacos that would go down a storm in Baja. The utter control and confidence of the cooking shows that Davidson is a modern master, one of the leaders of the new 2020 generation of chefs. Lina Reppert and her team somehow manage to take care of everyone both inside and outside the little room, and Fisk is a sure-fire Donegal star.
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