Some plating I did at the 3 rosette Montigue Arms as a freelance chef last year under chef Matt Tomkinson. First pic pigeon, pigeon samosa, pic 2 scallops, pic 3 lamb,wild mushroom ravioli, sweetbreads deep fried, broad bean garnish.

Some plating I did at the 3 rosette Montigue Arms as a freelance chef last year under chef  Matt Tomkinson.
First pic pigeon, pigeon samosa, pic 2 scallops, pic 3 lamb,wild mushroom ravioli, sweetbreads deep fried, broad bean garnish.
Some plating I did at the 3 rosette Montigue Arms as a freelance chef last year under chef  Matt Tomkinson.
First pic pigeon, pigeon samosa, pic 2 scallops, pic 3 lamb,wild mushroom ravioli, sweetbreads deep fried, broad bean garnish.
Some plating I did at the 3 rosette Montigue Arms as a freelance chef last year under chef  Matt Tomkinson.
First pic pigeon, pigeon samosa, pic 2 scallops, pic 3 lamb,wild mushroom ravioli, sweetbreads deep fried, broad bean garnish.
Edward Crooks

Edward Crooks

Head Chef 30th January 2019

Some plating I did at the 3 rosette Montigue Arms as a freelance chef last year under chef Matt Tomkinson. First pic pigeon, pigeon samosa, pic 2 scallops, pic 3 lamb,wild mushroom ravioli, sweetbreads deep fried, broad bean garnish.