Confit egg yolk, chanterelle mushrooms, Jerusalem artichokes puree

Confit egg yolk, chanterelle mushrooms, Jerusalem artichokes puree
George Tannock

George Tannock

Executive Chef 17th September 2016
George Tannock

George Tannock

Executive Chef

Confit egg yolk, chanterelle mushrooms, Jerusalem artichokes puree

Built by Chefs. Powered by You.

For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.

Every recipe, every video, every news update exists because this community makes it possible.

We’ll never hide content behind a paywall, but we need your help to keep it free.

If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.

Together, we keep the industry connected. Together, we move forward.