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pan fried duck breast, baby carrots, golden beetroot, kale, pearl barley and confit duck leg, artichole puree.
My favourite restaurants are:
Lanterna, fat duck, faviken
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 -.-