A Quacking Time

Our talented Chef Trainer Neil held a duck masterclass with our up and coming chef teams in the East and West coast. The chefs created a plate of food using some of the very best seasonal produce whilst ensuring they utilized everything.

The dish they created was roast duck breast, kohlrabi fondant, pickles, celeriac & merguez sausage choucroute, savoy cabbage parcel, juniper split dressing & a white beer sauce. The chefs then got to sit down in the restaurant and enjoy what was made as lunch.