Images: Estelle Zauner Maughan/

Martineau Guest House

After our little hiatus last month (sorry, we missed you too…) we decided to swing back to our team stories by telling you about Sally Craigen. It never fails to amaze us just how varied some of our nearest and dearest have made their lives. 

Sally was a primary school head teacher, but retired after 3 decades to fulfil her dream of creating a top class guest house. This venture earned her quite a reputation for it’s quality and standards – and food! Her cooking became well-respected in the local area with a gold award from Visit England. She was then shortlisted to the last 5 in the national Taste of England competition receiving a Highly Commended, and only being pipped for top spot by a Michelin-starred chef. Along the way, Sally also organised the Tynemouth Food Festival for 7 years and ran A Taste of the Sea fish and seafood workshops at the guest house.

Eventually, (blame the annoying Covid-years) she decided to take it all a bit easier but found she missed people… so here she is with us! When she’s not on the desk, she is another dedicated cold water dipper, spends time with the grandkids and still indulges in her love of cooking…. see below.

Baked Gurnard with orange and chilli for 2 people

Preheat the oven to 200 degrees.

• 2 Gurnard (or other fish such as sea bass, red mullet etc) weighing 
• 175 -225g each scaled and cleaned 
• Olive oil • Salt and pepper • 1 large or two smaller oranges sliced (enough to go under the fish) • 1 or 2 red chillis (to taste) 
• To serve: Watercress, rocket and 1 orange cut into wedges

• Cut four pieces of foil slightly longer than the fish and put one on top of another to make two pieces. Oil or butter the foil.
• Lay the orange slices on the foil and lay the fish on top.
• Make 2/3 deep slashes on each side of each fish.
• Brush with olive oil, season and scatter over the chopped chilli rubbing some into the slashes. Wrap each fish securely in the foil and bake for about 20 minutes until cooked through. Unwrap and serve on a bed of watercress and rocket with orange wedges.
• Can be cooked in an air fryer on 200 for 15 mins or until cooked through.