Why, certainly, I'll have your whelk. How do we do it? Volume! (The Bursar)

I love all things shellfishy apart from oysters. Favourite I think are mussels in a garlic and/or white wine base. Next are mixed things that shall remain nameless, in vinegar, from the stall on the front at Whitby.

Luverly grub. Now, grubs, that's a different bucket of whelks...

Cheers

DtG