Danielle Fisher, Devonshire Arms Hotel Similar videos Staff Canteen: Ruth Hansom at Swinton Estate Ruth Hansom, at Swinton Estate, shows us how to make potato foam, slow-cooked hens eggs, some asparagus, wild garlic and toasted yeast. Martin McKee's bacon, egg, and potato waffles A recipe for care homes by chef Martin McKee. Sally Abe creates venison tartare Michelin star chef Sally Abe creates a venison tartare recipe with British Lion smoked egg yolk and straw potatoes. Making a polonaise sauce using British Lion eggs Chef Director Chris McPhee from the General Tarleton creates cod, roscoff onions and sauce polonaise using British Lion eggs
Staff Canteen: Ruth Hansom at Swinton Estate Ruth Hansom, at Swinton Estate, shows us how to make potato foam, slow-cooked hens eggs, some asparagus, wild garlic and toasted yeast.
Sally Abe creates venison tartare Michelin star chef Sally Abe creates a venison tartare recipe with British Lion smoked egg yolk and straw potatoes.
Making a polonaise sauce using British Lion eggs Chef Director Chris McPhee from the General Tarleton creates cod, roscoff onions and sauce polonaise using British Lion eggs
