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Ali Sadek, executive chef banquets, and Ernie Curson, pastry chef, and their brigades at the Grosvenor House served these memorable dishes to more than 1,000 people at last week's Cateys dinner
Black tiger Prawns with charentais melon >>
Seared loin fillet of Limousin veal on potato vegetable bake with cassis jus and buttered baby vegetables >>
Tomato and mozzarella cake with almond and lavender blossom pesto >>
Pineapple and coconut cake with coconut ice-cream >>
In this week’s issue, guest edited by Raymond Blanc, we explore the important roles of housekeepers.
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25 May 2012
24 May 2012
22 May 2012
18 May 2012
21 May 2012