Turbot and langoustine, Teal and celeriac recipes from The Ritz London

Exclusive Ranges

Exclusive Ranges

Standard Supplier 21st January 2015
Exclusive Ranges

Exclusive Ranges

Standard Supplier

Turbot and langoustine, Teal and celeriac recipes from The Ritz London

Turbot and langoustine, Teal and celeriac recipes from The Ritz London executive chef John Williams. Watch as John Williams takes us through the preparation and cooking of each dish. The first dish is pan-seared turbot with Dublin Bay prawns and baby vegetables. It is served with Bergamot lemon and a sauce made from the langoustine bones. The second dish is teal cooked on the bone and served with "Parmentier" which is slow cooked duck legs served with mashed potato. The dish is served with grapes and salted walnuts, and shaved black truffles.

Both dishes are cooked on the new induction suite supplied by Exclusive Ranges.

The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, Chefs recipes, images, chef networking, and packed with features from the world's best chefs.

It's free to register, so why not join today?

Come and join us here also
Twitter twitter.com/CanteenTweets
Facebook www.facebook.com/thestaffcanteen

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.