The spade was to dig out BBQ sized turf so as not to scorch ground and was replaced after.
The Bass was delicious and very simply cooked with just salt.pepper, olive oil and lots of fresh lemon juice. Served with St.George mushrooms in lemon butter & bread. Oh and a simple wild salad of lambs sorrel, wild pea shoots, garlic mustard leaf and ox ey daisy shoots…..
Truly scrumptious.