Chef Stuart Ralston creates a brill, fermented white asparagus and N25 caviar recipe at Lyla

The Staff Canteen

The Staff Canteen

Editor 23rd April 2024
The Staff Canteen

Chef Stuart Ralston creates a brill, fermented white asparagus and N25 caviar recipe at Lyla

Chef Stuart Ralston creates a brill and caviar recipe for The Staff Canteen's #TSCLive networking lunch at Lyla in Edinburgh.

This event gave 14 amazing chefs and 8 industry leading sponsors (Chef Works, Bonemasters Europe, Control Induction, Winterhalter, Williams Refrigeration, Continental Chef Supplies, Nespresso Professional and Alliance wine) a chance to network in a natural setting.

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