Head chef at the Brocket Hall restaurant near Welwyn on foraging, experimenting and beetroot
Describe your style
My style is ingredient-led – I like to let the ingredients speak for themselves. For me, it’s all about evolving and presenting beautiful food full of amazing flavours.
How do you decide your menu?
I look at what is in season and what ingredients will work well together. Being situated on the Brocket Hall Estate offers me the opportunity to go out and forage for the freshest produce.
What local producers do you use?
この記事は Hertfordshire Life の June 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 June 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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