Head Chef Jim Hall makes a Comté Cheese Soufflé Similar videos Martin McKee's spinach, ricotta and tomato frittata A recipe for care homes by chef Martin McKee. Staff Canteen - Reece Robinson, Jesmond Dene House Reece Robinson, junior sous chef at Jesmond Dene House, explains the importance of using British Lion eggs in professional kitchens. Robinson shows us how to make scrambled eggs topped with caviar and chives, using British Lion eggs. Using British Lion eggs ensures that chefs can serve runny eggs to vulnerable groups safely, as they are FSA-approved. Tom Kerridge creates a classic omelette Arnold Bennett Two Michelin Star chef Tom Kerridge creates a classic omelette Arnold Bennett, with a slight twist. Paying huge respect to the original recipe, created at the Savoy Hotel London, that uses a folded omelette made with British Lion Eggs and poached smoke haddock glazed with a cheese sauce. The Recipe for Success. Episode 1. Exploring food safety for foodservice Food safety experts Sterling Crew and Dr Lisa Ackerley, speak to regulatory lawyer Kathryn Gilbertson about what to watch out for in foodservice when it comes to food safety, discussing best practice when it comes to sourcing and serving eggs.
Staff Canteen - Reece Robinson, Jesmond Dene House Reece Robinson, junior sous chef at Jesmond Dene House, explains the importance of using British Lion eggs in professional kitchens. Robinson shows us how to make scrambled eggs topped with caviar and chives, using British Lion eggs. Using British Lion eggs ensures that chefs can serve runny eggs to vulnerable groups safely, as they are FSA-approved.
Tom Kerridge creates a classic omelette Arnold Bennett Two Michelin Star chef Tom Kerridge creates a classic omelette Arnold Bennett, with a slight twist. Paying huge respect to the original recipe, created at the Savoy Hotel London, that uses a folded omelette made with British Lion Eggs and poached smoke haddock glazed with a cheese sauce.
The Recipe for Success. Episode 1. Exploring food safety for foodservice Food safety experts Sterling Crew and Dr Lisa Ackerley, speak to regulatory lawyer Kathryn Gilbertson about what to watch out for in foodservice when it comes to food safety, discussing best practice when it comes to sourcing and serving eggs.
