Richard teaches his students not to complicate cooking. He tells them that if they get a beautiful lamb from North Wales, don’t stuff it with crab meat “thank you very much”, cook it simply with parley and garlic so you can taste the ingredients and so the core of the ingredient is recognisable.
It is important to have a reportoire with local suppliers, who provide a bespoke service which is key in his restaurant, he told t5m. He takes a liking to beef, beef that has been hanging for forty days and which has that marble and grain finish, something that large factories don’t do.
What’s in season we ask? Apparently, Richard is all about turbot, large plaice, British asparagus, and strawberries.
Sounds delicious!
Related articles
Merci comes to London: .........they can be difficult to keep up as well as difficult to keep track of. A good New Years resolution will become more of a lifestyle change, or a habit rather than something strictly adhered to for a week and a half and then abandoned. In the spirit......
Hollywood Brunch: .........they can be difficult to keep up as well as difficult to keep track of. A good New Years resolution will become more of a lifestyle change, or a habit rather than something strictly adhered to for a week and a half and then abandoned. In the spirit......
Italian Postcards: Just take the tram: .........they can be difficult to keep up as well as difficult to keep track of. A good New Years resolution will become more of a lifestyle change, or a habit rather than something strictly adhered to for a week and a half and then abandoned. In the spirit......
