Michelin star chef Luke Tipping creates a venison loin with salt baked celeriac recipe

The  Staff Canteen Live

The Staff Canteen Live

Standard Supplier 2nd February 2015

Michelin star chef Luke Tipping creates a venison loin with salt baked celeriac recipe

Michelin star chef Luke Tipping, from Simpsons Restaurant in Birmingham creates a dish of venison loin with salt baked celeriac, grapes and pickled walnut puree, as part of The Staff Canteen Live event at Birmimgham's NEC for the Hospitality show 2015. Get Luke's recipe here www.thestaffcanteen.com/chefs-recipes/venison-salt-baked-celeriac-grapes-and-pickled-walnut-puree-by-luke-tipping

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