Fish pie, rhubarb crumble and custard.
Read MoreMonkfish poached in a shellfish sauce, served with courgette, carrot and leek tagliatelle.
Read MoreCapers and escapades training to be a chef at Le Cordon Bleu, London.
Fish pie, rhubarb crumble and custard.
Read MoreMonkfish poached in a shellfish sauce, served with courgette, carrot and leek tagliatelle.
Read More