The Chefs Forum held a ‘from field to fork’ butchery event at - TopicsExpress



          

The Chefs Forum held a ‘from field to fork’ butchery event at The River Grille yesterday, to great acclaim. The inspirational and educational day saw some fascinating pork cookery demonstrations by Head Chefs Matt Lord (of The River Grille) and Toru Yanada of the neighbouring The River Station Bar & Restaurant. An impressive nose-to-tail pork butchery master class by Walter Rose & Son followed the cookery demonstrations, giving the chefs real food for thought.
Posted on: Tue, 02 Sep 2014 11:30:01 +0000

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