3 courses. An amusing beetroot bouchée. Squid ink risotto to start followed by a ballotine of guinea fowl with a leg meat bonbon.
Read MoreOssobuco and Tiramisu to Gazpacho Andaluz and Paella.
Read MoreCapers and escapades training to be a chef at Le Cordon Bleu, London.
3 courses. An amusing beetroot bouchée. Squid ink risotto to start followed by a ballotine of guinea fowl with a leg meat bonbon.
Read MoreOssobuco and Tiramisu to Gazpacho Andaluz and Paella.
Read More