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ox liver, spring cabbage, mustard mash, red onion marmalade
My favourite restaurants are:
Lanterna, fat duck, green room
I love cooking because:
its a passion of mine, imbued in me by my dad.
If I wasn't a chef I'd be a:
My favourite cook books are:
escoffier: art of modern cookery & my dads old RAF catering folders
free range, organic, local & seasonal produce.
companies that use frozen imported fish when you are on the coast -.-