Chef Paul Foster creates Yorkshire hare and split blackberry vinegar sauce recipe

Westlands .

Westlands

Premium Supplier 3rd February 2015

Chef Paul Foster creates Yorkshire hare and split blackberry vinegar sauce recipe

Chef Paul Foster creates a stunning dish of roast Yorkshire hare loin, chervil tubers, split blackberry vinegar sauce, hare tartar, lavoche bread, pumpkin emulsion and cured egg yolk; cooked as part of The Staff Canteen Live at Hospitality show 2015 held at the Birmingham NEC. Get Paul's recipe here: www.thestaffcanteen.com/chefs-recipes/roast-yorkshire-hare-loin-chervil-tubers-split-blackberry-vinegar-sauce

The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, Chefs recipes, images, chef networking, and packed with features from the world's best chefs.

It's free to register, so why not join today?
www.thestaffcanteen.com

Come and join us here also
Twitter twitter.com/CanteenTweets
Facebook www.facebook.com/thestaffcanteen