Turbot, potato risotto, celtuce, seaweed and oyster leaf veloute dish for #TSCLive

Turbot, potato risotto, celtuce, seaweed and oyster leaf veloute dish for #TSCLive
Andre Garrett

Andre Garrett

Head Chef 26th January 2017
Andre Garrett

Andre Garrett

Head Chef

Turbot, potato risotto, celtuce, seaweed and oyster leaf veloute dish for #TSCLive

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