Staff Canteen: Tom Heywood at Pignut Similar videos Martin McKee's bacon, egg, and potato waffles A recipe for care homes by chef Martin McKee. Staff Canteen: Unalome by Graeme Cheevers See how the Michelin-starred restaurant, Unalome by Graeme Cheevers, make a wild garlic velouté, Lardo, Wye Valley asparagus, and poached eggs, using British Lion eggs. Sally Abe creates venison tartare Michelin star chef Sally Abe creates a venison tartare recipe with British Lion smoked egg yolk and straw potatoes. Making a polonaise sauce using British Lion eggs Chef Director Chris McPhee from the General Tarleton creates cod, roscoff onions and sauce polonaise using British Lion eggs
Staff Canteen: Unalome by Graeme Cheevers See how the Michelin-starred restaurant, Unalome by Graeme Cheevers, make a wild garlic velouté, Lardo, Wye Valley asparagus, and poached eggs, using British Lion eggs.
Sally Abe creates venison tartare Michelin star chef Sally Abe creates a venison tartare recipe with British Lion smoked egg yolk and straw potatoes.
Making a polonaise sauce using British Lion eggs Chef Director Chris McPhee from the General Tarleton creates cod, roscoff onions and sauce polonaise using British Lion eggs