![]() He added: “It is satisfying to add his name to the list. We didn’t know his name so we couldn’t put him on the plaque which we now have.” Anita read through the archive at St Hilary’s, in Wallasey, which said Nicholas Seed’s body had been recovered from the sea. It was a lady called Carol Hunter and another called Anita Lyons who led to the name being discovered. “The eighth man was obviously found but he had been buried in Wallasey and wasn’t included in the rescuers. “An inquest was held and the seven guys who died and their bodies recovered were buried in St Bridgets, in West Kirby, according to newspaper reports at the time. There were 10 guys on board – 11 including the captain – and eight of them drowned and two swam ashore. Volunteer deputy coxswain and spokesman for Hoylake Lifeboat Station, Steve Armitage, said: “It was 1810 when the disaster occurred. Yesterday, 203 years to the date of the disaster, members of the RNLI at Hoylake paid tribute to the fallen men in a special ceremony at the Hoylake Lifeboat station. They are as fresh and delicious a taste of Norfolk as you can hope to get!Ĭome and taste the very best Norfolk mussels, on The Lifeboat menu now.RNLI Hoylake Lifeboat station ceremony to the Hoylake Lifeboat crew that died on Dec 22nd 1810 and the discovering an extra name of the crewmen called Nicolas Seed whose name is now on the memorial stone. The best, plumpest mussels will have grown slowly for up to two years before being harvested carefully, cleaned scrupulously, and delivered daily. Mussels, grown in Norfolk by fishing families who have worked the marshes often for generations, found their star began to shine again – and it’s showing no sign of fading.Īlong our coastline, licensed fishermen grow mussels from seed in beds that are constantly washed and refreshed by daily tides. Then came the focus on ethical, sustainable and healthy food, and an interest in small-scale production. Chefs weren’t that interested, nor were customers. The tidal creeks that wriggle and eddy round our Norfolk coastline are home to the mussels that are a delicious mainstay of our autumn-winter menus.Ī pan of just-steamed, parsley-flecked mussels is one of our most popular dishes in the cooler months, but it’s not that long ago that mussels were considered the poor relation in the shellfish family. The Sail is open all week through September with food served 10am-9pm. It’s a relaxing, airy, fun space to eat, so bring a coat to snuggle up in and let that pint of wherry, or our laden pizzas, or giant burgers – or steaming pans of mussels – keep you cosy to the core! See you again soon… So the Sail is going to stay hoisted through September. When we first launched the Sail in early July, we didn’t know what you’d make of eating under canvas – but you have LOVED it! It has been such a pleasure to welcome so many wonderful guests (regulars, first-timers, families, dogs, ‘bubbles’) that we don’t want to say goodbye just yet. We’re not letting summer slip away just yet here at The Lifeboat. Mussels lend themselves to all sorts of flavours, and our chefs have been getting creative!īottomless mussels, £10, available at The Lifeboat on Mondays and Tuesdays from the 7th September until 20th October. ![]() ![]() ![]() We’re celebrating their arrival by going bottomless at The Lifeboat! Book a table on a Monday or Tuesday and eat as many bowlfuls as you can for just £10 – we’ll top you up till you tell us to stop, and we’ll include a glass of wine or a draft beer for good measure (we’d go for the light, citrusy flavour of a Moon Gazer Pintail), and plenty of fresh, chunky bread to soak up all those delicious juices.Ĭhoose a classic marinière-style, steamed lightly with white wine, garlic and parsley, or mix it up a bit with chilli and coriander, or cider and bacon. And these gorgeous, fresh-as-you-like bivalves are coming into abundant season right now. If there’s one ingredient forever associated with our stretch of the north Norfolk coast, it’s glossy, plump mussels. ![]()
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