A recipe not for the faint hearted
Published: Saturday 21st Dec 2013
Written by: Carol Attwell
While exploring the origins of fish and chips, Heston Blumenthal recreated one of Queen Victoria's favourite fish dishes. He wanted a Victorian kitchen to work in, and chose Chiddingstone Castle as his location. Our friend Ali Ditzel, the Castle's Director, looked on as he stuffed an enormous cod's head with minced veal, and her face was a picture when her son volunteered to eat an eyeball - which he declared 'not too bad'!!
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