2018-2019 fish collection

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5 Spice Duck Breast with Orange Chilli Sauce with Chilli Baked Carrot

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Chelsea Flower Show Display at Petrossian South Kensington

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Cold smoked mackerel, scallop-kale mousse, dragon fruit... / freshly smoked with cherry wood/....

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Reducing waste is about sustainability and running a better business. From controlling everyday costs to designing menus that minimise spoilage, the most successful kitchens are constantly looking for ways to get more from what they use. Because every pound saved behind the scenes is a pound that can be reinvested into better ingredients, and a better guest experience.

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From local produce and supplier relationships to seasonality and provenance, these Norfolk chefs explain how ingredients shape the way they cook. For many, great dishes don’t start with technique or trends. They start with what’s available, what’s in season, and the quality of the produce around them. Because when you begin with great ingredients, everything else follows.

2018-2019 fish collection

Daniel Munro

Daniel Munro