Chef Robby Jenks creates cured salmon, lamb and Crème brûlée recipes

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Executive chef Robby Jenks, creates three recipes from The Vineyard near Newbury – the first dish is Loch duart salmon, cucumber, wasabi and dill (see the recipe here: https://www.thestaffcanteen.com/chefs-recipes/Loch-Duart-Salmon-recipe-with-wasabi–cucumber-and-dill-by-Robby-Jenks) the second dish is Lamb, peas, morel mushrooms, samphire and balsamic (see the recipe here: https://www.thestaffcanteen.com/chefs-recipes/Lamb-recipe-with-hay-butter-fondant–peas–morels–balsamic-by-Robby-Jenks). The last dish is a dessert, Ginger crème brulee, exotic fruits.

Read the full feature on Robby here: https://www.thestaffcanteen.com/Britain-s-Got-Talent/robby-jenks-executive-chef-the-vineyard

To discover more recipes please go to https://www.thestaffcanteen.com/chefs-recipes

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