The chef and owner of the Braughing pub and dining rooms on finding inspiration, catering for special diets and celebrating local
Describe your style
Modern cuisine from across the world with influence from local products, such as our sausage kofte with coriander and chilli, using Braughing sausage meat.
How do you decide your menu?
It changes monthly to keep it seasonal. Myself and chef Mary Wills sit down with ideas from dishes we’ve eaten, seen or read about to plan a few months’ menus at a time and try them out on the specials board first.
What local producers do you use?
この記事は Hertfordshire Life の April 2018 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です ? サインイン
この記事は Hertfordshire Life の April 2018 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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