jowl of pork with chestnut spaetzle, parsnip emulsion and shaved perigord truffle

jowl of pork with chestnut spaetzle, parsnip emulsion and shaved perigord truffle
alex standen

alex standen

Head Chef 29th December 2013

jowl of pork with chestnut spaetzle, parsnip emulsion and shaved perigord truffle