Michelin star chef Paul Ainsworth cooks three recipes from his Padstow restaurant the first is a smoked haddock ‘quiche lorraine’ from Paul. This is followed by Group Executive Head Chef, John Walton’s dish of Hogget, red garlic ketchup, cucumber and sweetbread fricassee. Next, Senior Sous Chris McClurg’s dish of cheese, Barkham blue, apple pie and Cornish orchards.
See the recipes here: https://www.thestaffcanteen.com/users/wall/4532/Paul-Ainsworth
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