Tom Kerridge and Aaron Mulliss cook warm gala pie and Cotswold loin of venison

Aaron Mulliss

Aaron Mulliss

Executive Chef 14th March 2016
Aaron Mulliss

Aaron Mulliss

Executive Chef

Tom Kerridge and Aaron Mulliss cook warm gala pie and Cotswold loin of venison

Watch Tom Kerridge and his head chef from two Michelin-starred the Hand and Flowers, Aaron Mulliss, cook Warm Gala Pie With "Matson" Spiced Sauce. Aaron also made Cotswold loin of venison with boudin noir puree, allotment roots, ragout pie and cow puff.
The dish was created as part of The Staff Canteen Live at Hotelympia 2016 at the Excel. Get Aaron's recipes here:

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

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