Cai Ross has been the owner and maître d' at Paysanne, a French restaurant in Deganwy, since 2003, taking it over from his parents, who set it up in 1988. His published articles include work for BBC Good Food and North Wales Magazine. In 2018 Cai wrote a cook bookto celebrate 30 years of Paysanne, published worldwide by Little Holland Press.Toby Watson is executive chef at Outside Gourmet Catering, Llandudno, where he uses the finest quality ingredients to create bespoke menus.

• 25 recipes, including:• Lobster bisque, lobster toast• Fried Crab rolls, herb mayonnaise• Crab with avocado and lime• The classic moules marinières• Salt and vinegar mussels, rouille• Sea bass ceviche, lime, ginger and chilli• Seared scallops, red pepper reduction and black olives• Rockellered Menai oysters• Grilled mackerel, beetroot and goats' cheese• Salt cod brandade, lemon oil, bruschetta• Barbecued sea bass with fennel and pastis

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Cai Ross has been the owner and maître d' at Paysanne, a French restaurant in Deganwy, since 2003, taking it over from his parents, who set it up in 1988. His published articles include work for BBC Good Food and North Wales Magazine. In 2018 Cai wrote a cook bookto celebrate 30 years of Paysanne, published worldwide by Little Holland Press.Toby Watson is executive chef at Outside Gourmet Catering, Llandudno, where he uses the finest quality ingredients to create bespoke menus.

• 25 recipes, including:• Lobster bisque, lobster toast• Fried Crab rolls, herb mayonnaise• Crab with avocado and lime• The classic moules marinières• Salt and vinegar mussels, rouille• Sea bass ceviche, lime, ginger and chilli• Seared scallops, red pepper reduction and black olives• Rockellered Menai oysters• Grilled mackerel, beetroot and goats' cheese• Salt cod brandade, lemon oil, bruschetta• Barbecued sea bass with fennel and pastis

Select Guide Rating

Cai Ross has been the owner and maître d' at Paysanne, a French restaurant in Deganwy, since 2003, taking it over from his parents, who set it up in 1988. His published articles include work for BBC Good Food and North Wales Magazine. In 2018 Cai wrote a cook bookto celebrate 30 years of Paysanne, published worldwide by Little Holland Press.Toby Watson is executive chef at Outside Gourmet Catering, Llandudno, where he uses the finest quality ingredients to create bespoke menus.

• 25 recipes, including:• Lobster bisque, lobster toast• Fried Crab rolls, herb mayonnaise• Crab with avocado and lime• The classic moules marinières• Salt and vinegar mussels, rouille• Sea bass ceviche, lime, ginger and chilli• Seared scallops, red pepper reduction and black olives• Rockellered Menai oysters• Grilled mackerel, beetroot and goats' cheese• Salt cod brandade, lemon oil, bruschetta• Barbecued sea bass with fennel and pastis

Select Guide Rating