For the past few months we have been serving fresh whelks at Toqué! - when we can get them - as part of our tasting menu. Whelk ( bourgot in French) is a marine snail with a whitish spiral-shaped ...

A whelk needs to be alive when you cook it. To check, rap on its shell sharply. If it recoils slightly, it's alive. If not, toss it and choose another. Serve this dish with a little salad and some ...

Spicy whelk (or sea snail) salad is a famous chilli hot salad that accompanies drinks, namely soju or beer. Spicy but moreish, it is a delicious shared appetiser that is part of Korean anju, which ...

I made something very similar to this in my British Regional Food cookbook and hey presto! – it turns up in New Orleans in a local version using the "mash" from the Tabasco process in a garlic butter.

Folkestone is famous for its whelks, so they say. Or the whelks from Folkestone are famous. Whichever it is, for some reason few of us have caught on to eating them. "Whelks can be awful," admits Mark ...

‘I must confess that I’ve never cooked a conch,” The News and Courier’s food editor Charlotte Walker admitted in her introduction to a 1978 column devoted to recipes featuring the sea snail. But it’s ...