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This year's Chef Conference included a video masterclass from David Everitt-Matthias, chef-patron of the 40-seat Le Champignon Sauvage in the Gloucestershire spa town of Cheltenham.
View the video masterclass of Pressed terrine of kid, ham hock and watercress and Cannelloni of rabbit and pig's tail, golden raisins, young carrotts and sorrel
Read more on the 2008 Chef Conference at www.caterersearch.com/chefconference
Read more on David Everitt-Matthias here >>
Go to Le Champignon Sauvage website here >>
Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.
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