My partner, Desmond and I went to the most fabulous restaurant for my birthday, The Lobster Pot.  It's a classic French fish restaurant with some very modern flavours and stylish looking food based in Kennington, London.  I have to say, on first entering, with all the nautical, marine style interiors and the sound of seagulls flying overhead with the occasional ship mooring in, I did wonder whether the food would be just the same, a bit kitsch and no action.  I am pleased to say it was divine, in fact I have no hesitation in recommending this restaurant to any of my friends or readers that wish to try it.  Go, go, go!  It was brilliant.  The restaurant is a family run establishment and so friendly with excellent service.  Husband and wife team, Hervé, the chef and Nathalie, the restaurant manager are obviously devoted to their business and the happiness of their clientele.  Our waiter, Oliver, one of Nathalie and Hervé's three sons (all successfully in the food biz, I hasten to add), was particularly good.  So young but obviously knowledgeable and really into his food.  He has a promising future ahead of him.  His aspirations, of course, are to follow in his father's footsteps and be a top chef.  And he has a lot to live up to.  Hervé was outstanding.  To start with Desmond and I both had the Fresh Langoustines, out of the shell, with an asparagus and 'Onuga' caviar sauce.  The flavours in this worked well, with the asparagus balanced beautifully by the sweetness of the langoustines and the hint of the onuga.  This was followed by Fillet of Grouper, grilled and on skewers with prawns, all served with beurre blanc and lentils.  Desmond and I both thought this was particularly outstanding, the fish just melted in your mouth and came away from the skewer at the gentlest touch.  The sauce was just right, not too heavy or thin and was perfect with the lentils.   As is fitting for a birthday celebration, no meal would be complete without its dessert.  I had the Crème Brulee topped with fresh berry fruits and served with a raspberry jus.  Not too sweet or heavy, just perfect.  Desmond had the all time classic, Crepes, with a crème anglaise centre and raspberry jus, equally appetizing.  Of course, true to its name, The Lobster Pot is famous for its lobster and a couple sitting nearby were indulging in this delightful ritual where bibs were tied round their necks (with pictures of lobsters on taboot) before they were each brought the aforesaid item.  It looked good and I swore the next time I was there, Desmond and I would be partaking in this lobster ritual.  The price was extremely reasonable, at just £83.70 including drinks.  Desmond and I both don't drink alcohol so allow a little more if you like a tipple.  The Lobster Pot is based at 3 Kennington Lane, London SE11 4RG and you can make a reservation by calling 020 7582 5556. For more information check out their website on www.lobsterpotrestaurant.co.uk And don't forget Valentines day, if you are planning a romantic meal for two, make a reservation as they have some fantastic entertainment planned including live jazz. 

Sardines with herbs 

Although I can’t provide you with the sound of the seagulls and ships coming in, here’s a simple fish recipe that will get your taste buds tingling and you never know, if you listen really carefully you might hear the sound of the sea and seagulls flapping overhead. 

You will need: 

At least 12 fresh sardines, gutted

125ml olive oil

3 tbsp lemon juice

2 tsp grated lemon zest

4 tbsp chopped mixed herbs such as parsley, thyme, chervil, coriander etc.

Salt and pepper to taste 

Preparation: 

Rinse the sardines under a cold tap and pat dry.  Mix together the olive oil, lemon juice, zest, herbs and seasoning in a large bowl. Lay the sardines on a grill rack, drizzle over the dressing and grill under a medium heat for 5-7 minutes, keeping an eye to baste the sardines throughout.  Serve hot or cold with some village bread and Mediterranean style salad.  If you want to brave the cold and it’s a sunny day then you can also barbecue these sardines in the same way, drizzling over the dressing and keeping a eye to not burn them.