Acquamara

 

J Sheekey is proud to the first London restaurant to use Acquamara in the preparation of some its dishes.

Acquamara is fresh Atlantic seawater, filtered at source and packaged exclusively for culinary use. It is collected from the waters around Berneray, in the Outer Hebrides where it is filtered and checked at source, by company director and marine biologist Andrew Rodger, then bottled in East Lothian.

head Chef, Richard Kirkwood prepares the following dishes using Acquamara:

• Ocean-cured organic sea trout with olive oil &capers
• Mixed shellfish & samphire salad with avocado
• Steamed mussels with hebridean sea water

For more information visit Acquamara.