Michelin star chefs Sat Bains and John Freeman cook pigeon and chocolate recipes
Watch Sat Bains and John Freeman cook two dishes from the menu at two Michelin-starred Restaurant Sat Bains; glazed Anjou pigeon, carrot and pastilla. They also did a dessert, Lenton Lane, which was chocolate cream, coffee honeycomb, honey tuille, shortbread, chocolate mousse, wood sorrell granita and aerated chocolate with tobacco.
These dishes were created as part of The Staff Canteen Live 2018 at Hotelympia at the Excel.
More recipes: www.thestaffcanteen.com/chefs-recipes
The Staff Canteen Live 2018 was held in conjunction with specialty produce supplier, Westlands which also sponsored Sat and John.
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