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.
On our November 2021 newsletter, we're joining our sponsor Wellocks in celebrating the new harvest of leafy clementines with tips from recent winner Oli Williamson and judge Rachel Humphrey along with a sublime recipe from Roux Scholar Kenneth Culhane.
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.