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
Watch the world’s best chefs for free. Network, add and share images, recipes, jobs and so much more. DOWNLOAD Chef+ TODAY!
DOWNLOAD CHEF+ (IOS):
DOWNLOAD CHEF+ (ANDROID):
The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, chefs recipes, images, chef networking, and packed with features from the world’s best chefs.
It’s free to register, so why not join today?
Come and join us here also