Michelin star chef Sally Abe creates a venison tartare recipe with smoked egg yolk & straw potatoes 

Michelin star chef Sally Abe creates a venison tartare recipe with smoked egg yolk & straw potatoes. Sally former Head chef at The Harwood Arms, is now consultant chef at The Conrad Hotel in Westminster. Watch how Sally takes us through this recipe using British venison and British eggs
www.thestaffcanteen.com/chefs...
The Staff Canteen is a website for professional chefs, which offers the best chef jobs across the UK, chefs recipes, images, chef networking, and packed with features from the world's best chefs.
It's free to register, so why not join today?
www.thestaffcanteen.com​​
Come and join us here also
Twitter / canteentweets​​
Facebook / thestaffcanteen​
The Staff Canteen podcast - Grilled
/ grilledbythest...​
open.spotify.com/show/1D7WzPq...
podcasts.apple.com/gb/podcast...
If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register
Please support us if you like what we do: bit.ly/TSCContribute

Хобби