Nick Beardshaw from Kerridge's Bar and Grill, creates risotto, lemon sole and venison recipes

Grande Cuisine Ltd

Grande Cuisine Ltd

Standard Supplier 18th March 2019

Nick Beardshaw from Kerridge's Bar and Grill, creates risotto, lemon sole and venison recipes

Nick Beardshaw from Kerridge's Bar and Grill, creates three recipes from the London based restaurant situated in the Corinthia Hotel. The first is a tribute to two great chefs Claude Bosi and Daniel Clifford - the dish is Claude’s mushroom risotto with Daniel’s crispy egg and aged Parmesan. The second dish is a South Coast Lemon Sole with shrimps seaweed butter and shellfish velouté. The last dish is a loin of Ramsbury Estate venison with Hand and Flowers carrot coriander emulsion and venison chilli ®.

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