Chef Steve Love creates a venison with red cabbage recipe

The  Staff Canteen Live

The Staff Canteen Live

Standard Supplier 30th January 2015

Chef Steve Love creates a venison with red cabbage recipe

Steve Love, Birmingham based chef, creates a stunning dish of seared venison loin with braised red cabbage, kale, parsnip CGOC nib and pink almonds. The dish was created as part of The Staff Canteen Live at the Hospitality 2015 at the NEC.

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