rabbit braised in granacha, creamed foie gras and rhubarb gell foam

rabbit braised in granacha, creamed foie gras and rhubarb gell foam
eug182

eug182

Executive Chef 23rd April 2010
eug182

eug182

Executive Chef

rabbit braised in granacha, creamed foie gras and rhubarb gell foam

Small Contribution. Big Impact.

The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.

We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.

 

A little from you keeps this space free for all. Let’s keep lifting the industry, together.