Head Chef Jim Hall makes a Comté Cheese Soufflé Similar videos Martin McKee's bacon, egg, and potato waffles A recipe for care homes by chef Martin McKee. 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. The British Lion eggs journey: The world's most comprehensive food safety standard Independent food safety expert Sterling Crew and British Egg Industry Council Chairman Andrew Joret discuss the food safety benefits provided by British Lion eggs and the issues around imported 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.
The British Lion eggs journey: The world's most comprehensive food safety standard Independent food safety expert Sterling Crew and British Egg Industry Council Chairman Andrew Joret discuss the food safety benefits provided by British Lion eggs and the issues around imported eggs.
