Michelin star chef Simon Hulstone, chef patron of The Elephant Restaurant in Torquay, creates a dish of fillet of skrei, parsnip purée , lardo , fennel pollen and verjus butter sauce using a Steelite bowl to present the dish.
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? [ Ссылка ]
Come and join us here also
Twitter [ Ссылка ]
Facebook [ Ссылка ]
