Michelin star chef Tom Aikens creates a baked hand dived scallop recipe

The  Staff Canteen Live

The Staff Canteen Live

Standard Supplier 23rd April 2014

Michelin star chef Tom Aikens creates a baked hand dived scallop recipe

Michelin star chef Tom Aikens from Tom Aikens Restaurant and Tom's Kitchen creates a recipe of baked scallop, yeasted mash potato, fermented grains and bread soup for The Staff Canteen Live 2014, part of the Hotel and Catering show held in Bournemouth. You can get the recipe here -www.thestaffcanteen.com/chefs-recipes/baked-scallop-with-veal-osso-bucco-and-yeasted-mash

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