Geales Restaurant

Geales, 2 Farmer Street, Notting Hill, London, W8 7SN – Bookings 020 7727 7528

Geales Restaurant Celebrates Start of Native English Lobster Season

Renowned London seafood restaurant Geales is celebrating the start of the native
English Lobster season in style this summer with a weekly lobster night every
Wednesday.

The first lobster night is Wednesday 23rd July starting at 7pm onwards and
bookings will be on a first come first served basis.

Three times Michelin starred chef Garry Hollihead will be preparing chef’s
specials for the night in addition to signature dishes are Lobster Tagliatelle,
served with tomato, and spring onion and a succulent Roast Lobster with
Watercress Mayonnaise.

The season for Cornish lobster has just begun and the famous Geales restaurant
in Notting Hill, west London is a favourite destination for connoisseurs of the
shellfish delicacy.
As always Garry Hollihead has sourced the freshest and best lobster from Newlyn
in Cornwall which is delivered straight from the boat, and surprisingly due to
the quality of the produce he manages to keep the price low at only £15.95 for a
half lobster and £26.95 for a whole one.

Garry said:

“English lobster have only just come into season, so it’s the best
time to serve them over the next few months.
“The Cornish lobster we serve is looking especially good this year and has such
a distinctive yet delicate flavour.
And he added: “We always try to keep the price as low as possible as well
because we feel that lobster is such an amazing dish it shouldn’t just be a
special treat that people are put off having because of the exorbitant price.”

The lobster season starts in mid June, but the best lobster comes a little later
in the month and then runs till the end of September.

Garry sources his lobsters from Newlyn in Cornwall, from renowned trapper
Matthew Stevens. He has used this source for several years, simply because the
quality is second to none.

Garry said:

“The lobsters we get from Newlyn are perfect. The freshness of
lobster is one factor that has a significant impact on the flavour. They are
packed in ice and sent straight to the restaurant and then served the same day.
The freshness of the lobster is absolutely essential to get the best flavour and
texture.”

And Garry added:

“My tip for anyone wanting to cook lobster at home is to start
them in very cold water, then continuously increase the heat very slowly until
the lobster is cooked. This makes the lobster very soft and incredibly tender
when served.”

Geales first opened in 1939 and has been a neighbourhood favourite in Notting
Hill ever since. In May 2007 Garry Hollihead and his business partners Mark
Fuller and Andy Taylor re-launched and refurbished the restaurant and
rejuvenated the menu. They have had some outstanding reviews and have steadily
been gaining a reputation for serving traditional seafood dishes of the highest
standard in London.

Geales, 2 Farmer Street, Notting Hill, London, W8 7SN – Bookings 020 7727 7528