When my farmer ordered whole blue cod at Fleurs Place yesterday the wiatress checked that he was happy to have it with the head, tail and bones.
He was and that’s how it came:
He was part way through it when Fleur sat down at our table for a chat.
She asked if he knew how to get the flesh for the fish’s cheeks, found a spare knife and fork, sliced into the fish head and fed him the flesh.
It’s service like that which makes Fleur’s so special.