THE owner and maître d’ of a French restaurant in Deganwy and an executive chef in Llandudno have joined forces to write a new cookbook.

Cai Ross, who took over his family’s restaurant, Paysanne, more than 20 years ago and Toby Watson, chef at Gourmet Catering, have published North Wales Fish and Seafood.

The book takes a look at some of the hundreds of artisan food and drink heroes whose award-winning produce is helping to make North Wales one of the most exciting areas in the UK for food lovers to explore.

North Wales Pioneer: New cookbook showcases the brilliant produce and producers of North WalesNew cookbook showcases the brilliant produce and producers of North Wales (Image: Submitted)
It features a series of interviews conducted by Cai with producers such as Halen Môn sea salt, Menai Oysters, Conwy Mussels and Enochs Fish and Chips. There is also 32 "restaurant-quality" recipes for scallops, mussels, mackerel, cod, trout, oysters, sea bass, plaice, crab and lobster.

Cai said: "I took over Paysanne from my parents in 2003 when they retired. When I came back to Deganwy there was a new kid in town. Toby Watson had set up his own restaurant, Sands, just up the road from Paysanne. Toby is one of the very best chefs in North Wales. He and I have both decided that it’s about time North Wales had its very own seafood cookbook. Not just your basic, average, everyday, ordinary, run-of-the-mill, ho-hum seafood cookbook either, but a celebration of the area’s unique status as a banquet for all the senses, especially taste."


Cai, who writes articles for several magazines, including BBC Good Food, is passionate about using the "very best" local ingredients. 

Recipes include: Moules Marinières au Pays de Galles, Fish and Chips, Oysters Rockefeller, Barbecued Sea Bass in Tacos ‘Al Pastor’, Lobster and Nduja Flatbread Pizza and Paysanne Soupe de Pêcheur.

Recipes featured in the book have captured by food photography specialist Huw Jones.