Support our sponsors St Ewe Eggs as they raise money for Hospitality Action and the Cornwall Air Ambulance with an egg and spoon race along the Cornish coast
Inspired by a suggestion from our sponsors Flying Fish Seafoods for our March newsletter, we asked the Roux Scholars how they were cooking turbot, now that the new season is here.
When it comes to a cooking career, the world’s flavours are there for the taking, providing inspiration and creativity, new ingredients to try and fascinating techniques to experiment with, and which will help your own style blossom.
In the first of our regular newsletters, we focus on a seasonal ingredient and ideas for preparing it. Our judge James Martin shared his recipe for partridge Pithivier.