A lighter summer dish at The Grand Divan
Not everyone at The Grand Divan orders our signature roast. In fact, some of our regulars eschew it entirely, especially in the sweltering days of summer (which is apparently the new norm in the once-temperate UK, but we digress).
Sustainably sourced Dorset crab
Dressed crab is a rich English tradition, and here, we do it just a bit differently. As always, ingredients are paramount, and we begin with crabmeat sourced from the cool, pristine waters around the Isle of Portland, a peninsula on Dorset’s Jurassic Coast. It’s considered to be the finest source of crabmeat in Europe, and some might argue that it’s the ultimate source in the world. The crabs are caught in baited pots and sustainably harvested by small owner-operated fishing boats. Local conservation laws ensure that only those crabs that meet the minimum size requirements can be caught.
A fresh take on a British classic
For The Grand Divan, chef David celebrates this beautiful meat in a light, fresh, and some might even say summery dish — it is artfully arranged on a bed of crushed avocado, garnished with grapefruit and a citrus dressing. The simplest things are so often the hardest to do well. We hope you enjoy it on your next visit.
If you’re joining us this summer, whether for your first visit or your fiftieth, our dressed Dorset crab is a wonderfully light alternative. We look forward to welcoming you.
