Staff Canteen: Unalome by Graeme Cheevers Similar videos Martin McKee's salmon and broccoli stuffed pepper A recipe for care homes by chef Martin McKee. Danielle Fisher, Devonshire Arms Hotel Danielle Fisher, senior sous chef at The Devonshire Arms, Bolton Abbey, explains why it’s so important for them and their customers to serve British Lion eggs, and demonstrates how to make their egg yolk ravioli with leek and parmesan mousse, onion dashi, burnt chive oil, crispy pancetta, and truffle. Sally Abe creates venison tartare Michelin star chef Sally Abe creates a venison tartare recipe with British Lion smoked egg yolk and straw potatoes. Staff Canteen: Chef Russell Brown, from Creative About Cuisine: Parmesan & Ricotta Agnolotti Chef Russell Brown from Creative About Cuisine creates Parmesan & Ricotta Agnolotti using British Lion egg liquid whole egg and yolk.
Danielle Fisher, Devonshire Arms Hotel Danielle Fisher, senior sous chef at The Devonshire Arms, Bolton Abbey, explains why it’s so important for them and their customers to serve British Lion eggs, and demonstrates how to make their egg yolk ravioli with leek and parmesan mousse, onion dashi, burnt chive oil, crispy pancetta, and truffle.
Sally Abe creates venison tartare Michelin star chef Sally Abe creates a venison tartare recipe with British Lion smoked egg yolk and straw potatoes.
Staff Canteen: Chef Russell Brown, from Creative About Cuisine: Parmesan & Ricotta Agnolotti Chef Russell Brown from Creative About Cuisine creates Parmesan & Ricotta Agnolotti using British Lion egg liquid whole egg and yolk.
