Michelin chef Paul Leonard creates a beef tartare recipe with smoked bone marrow and celeriac

The Staff Canteen

The Staff Canteen

Editor 24th January 2024
The Staff Canteen

Michelin chef Paul Leonard creates a beef tartare recipe with smoked bone marrow and celeriac

Michelin chef Paul Leonard, from The Forest Side, creates a beef tartare recipe with smoked bone marrow and salt baked celeriac. Paul uses local aged beef that he pairs with salt baked celeriac smoked bone marrow and herbs from the gardens of the Cumbrian hotel, The Forest Side.

Watch the full video: www.youtube.com/watch?v=-EEFCg4t1bo

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