That’s Charley – chief “griller” at Mullens – known for its piri piri chicken and fish. He and the chef are characters – regularly canvassing the place to see if you are cleaning your plate. They’re having a good time here as evidenced by menu write ups that include items like: prawns menuirre ( americans insist on calling them shrimps); potato and shrimp curry ( approved by livestock of all races) large tuna fagioli ( larger than the small one) homemade duck pate ( smooth as a baby’s bottom); soup of a forgotten era ( changes daily) and cream of tomato soup (made with real carrots)
