For the first time in 30-odd years, many Brits have started eating winkles again. Unable to holiday abroad this summer, we headed to the British seaside and rediscovered the winkle stalls that were once part of everyday life. Winkle recipes — similar to snail recipes — are suddenly popping up, and October is the perfect month for picking these shore-dwelling molluscs.
Already a subscriber? Log in
Subscribe for just $2 a week
Try a month of The Spectator Australia absolutely free and without commitment. Not only that but – if you choose to continue – you’ll pay just $2 a week for your first year.
- Unlimited access to spectator.com.au and app
- The weekly edition on the Spectator Australia app
- Spectator podcasts and newsletters
- Full access to spectator.co.uk
Or
Unlock this article
You might disagree with half of it, but you’ll enjoy reading all of it. Try your first month for free, then just $2 a week for the remainder of your first year.
Comments
Don't miss out
Join the conversation with other Spectator Australia readers. Subscribe to leave a comment.
SUBSCRIBEAlready a subscriber? Log in