Staff Canteen: Unalome by Graeme Cheevers Similar videos Paul Ainsworth creates smoked haddock quiche Lorraine Michelin star chef Paul Ainsworth creates a smoked haddock quiche Lorraine dish using British Lion eggs. Head Chef Jim Hall makes a Comté Cheese Soufflé Jim Hall, Head Chef, Lumley Castle Hotel makes a Comté cheese soufflé using British Lion eggs 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.
Paul Ainsworth creates smoked haddock quiche Lorraine Michelin star chef Paul Ainsworth creates a smoked haddock quiche Lorraine dish using British Lion eggs.
Head Chef Jim Hall makes a Comté Cheese Soufflé Jim Hall, Head Chef, Lumley Castle Hotel makes a Comté cheese soufflé 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.
