Michelin star chef Rob Potter; prepares veal fillet, pot-roast grouse and crème brûlée

The Staff Canteen

The Staff Canteen

Editor 12th August 2024
The Staff Canteen

Michelin star chef Rob Potter; prepares veal fillet, pot-roast grouse and crème brûlée

Rob Potter, head chef of Michelin-starred 'The Park' restaurant at Lucknam Park in Wiltshire, prepared:
Devonshire roast veal fillet with glazed sweetbread, marinated salsify, girolles and Wiltshire truffle.
Pot-roast Yorkshire grouse with Savoy cabbage, girolles and blackberries.
Crème brûlée with garden raspberry doughnuts and chocolate sorbet.

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