More than ever before, catching up on lost time with our loved ones has never been so important. Food and drink are the fundamentals of any social gathering, but what takes this experience a step further and makes it an occasion to remember? For us at Thyme Dining, it's catching up with loved ones and sharing stories over a good piece of fish, nutty butter sauce, and a glass of ice cold white wine in beautiful surroundings.

Reflecting on our time at Anthology Farm, it was the perfect setting to host a impressive supper. Nestled within the rolling hills of Gloucestershire with its grand dining table, traditional stone walls, high ceilings and ornate lighting, it made an idyllic setting to share a feast.

Here, we share one of our most loved dishes: lightly grilled Cornish Hake, guanciale, mussels cooked in Somerset cider and wild garlic. A simple taste sensation for any gathering with friends and family.

Ingredients for one serving (multiply by the number of people you are hosting):

- 200g hake

- 150g mussels, washed

- 50g diced guanciale

- Two shallots, finely diced 

- Two cloves garlic, finely chopped 

- 250ml bottle of dry cider

- 50g salted butter 

- One handful of finely chopped wild garlic and stalks (you'll find wild garlic in wooded areas by its distinct smell, following a stream or river) 

- One lemon 

- Two sprigs of thyme 

- Salt and pepper to taste


This dish takes ten minutes to cook, is super simple and packed full of joy. Thirty minutes before cooking, salt your piece of fish well; this locks in moisture and firms the piece of fish up. After, wash well under cold water and then pat dry on a cloth. 

Preheat your grill, then on a non-stick ovenproof tray, lightly dress your fish in olive oil and sea salt, then place under the grill for eight to ten minutes. 

Whilst your fish is cooking, place a pan on high heat, add a dash of olive oil and your guanciale. Cook until the fat has rendered down then add your shallots, garlic, and thyme; cook until the shallots have softened. Next, add the mussels. Pour in your cider and add a lid to the pan, shaking well, this will steam the mussels until they open. Once the mussels have begun opening, remove the lid.

In a separate pan strain your heavenly mussel stock and reduce this for a few minutes. At the last minute add your cold butter, stirring continuously until it has emulsified. Add the mussels back to the stock, adding the juice of one lemon and your chopped wild garlic.

Remove your fish from the grill, another dressing of olive oil and flakey sea salt then plate up and enjoy.

We love to pair this dish with a glass of Bread & Butter Chardonnay for the perfect flavour combination.