Daniel Clifford cooks Turbot, squid ink cake, tempura samphire, razor clams

The  Staff Canteen Live

The Staff Canteen Live

Standard Supplier 22nd March 2016

Daniel Clifford cooks Turbot, squid ink cake, tempura samphire, razor clams

Watch Daniel Clifford cook Turbot, squid ink cake, tempura samphire, razor clams. The dish was created as part of The Staff Canteen Live at Hotelympia 2016 at the Excel.

Get Daniel’s recipe here: www.thestaffcanteen.com/users/...

The Staff Canteen Live – Skillery supported by the Craft Guild of Chefs, was held in conjunction with speciality produce supplier, Westlands.

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