Tom Aikens creates Lapsang Tea Infused Foie Gras and Pickled Jerusalem Artichoke

The  Staff Canteen Live

The Staff Canteen Live

Standard Supplier 21st March 2016

Tom Aikens creates Lapsang Tea Infused Foie Gras and Pickled Jerusalem Artichoke

Watch Tom Aikens creates Lapsang Tea Infused Foie Gras and Pickled Jerusalem Artichoke. The dish was created as part of The Staff Canteen Live at Hotelympia 2016 at the Excel.

Get Tom’s recipe here: www.thestaffcanteen.com/users/3608/wallposts

The Staff Canteen Live – Skillery supported by the Craft Guild of Chefs, was held in conjunction with speciality produce supplier, Westlands and Tom was sponsored by Steelite.

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