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Fillet fish like a pro
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Garry Rosser has over 20 years’ experience working as a chef for Fishworks
Along with being a qualified fishmonger, and a trainer on the School of Frying Excellence Advance Plus course, he runs the award winning Scallop Shell restaurant and takeaway in Bath.
Along with being a qualified fishmonger, and a trainer on the School of Frying Excellence Advance Plus course, he runs the award winning Scallop Shell restaurant and takeaway in Bath.
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