Only one problem Billingsgate opens about 4 am and closes around 8:30 and is not easy to get to-enter my trusty friend and fellow adventurer Rod Jellicoe who is ready for anything so game on.
Once we made our way back to the V&A time was of the essence to try to make some molds of baby octopi and a lobster claw that I basically picked up off the floor.
|BBQ master Rod Jellicoe|
Executive chef Gary Atkins looking pretty pleased with Rod's technique so far!
|Sunday BBQ was a fantastic finish to our Billingsgate adventure|