@ArtSchoolLpool @AcadCulArts @Attiluscaviar when you are able to get freshly smoked Sustainable Sturgeon & Caviar we add a little bit of lemon gel ,some shallot and dill Creme Fraiche and nasturtium you have a wonderful amuse @MichelinGuideUK 🥂
To end this year with a Big Bang, @Porkyaskew@ArtSchoolCellar has the honor to be my last new bio picture of the year. In him, à great inspirator& @HospAction ambassador ( with many others) I thank every chef for sending the wonderful pictures and their effort for the industry
Chef Nils Henkel
(A fresh, lightly sour and creamy cheese dish is next: deichkäse, spiced cucumber, borage and remoulade foam.)
Restaurant Schwarzenstein https://t.co/L6avGNfsKp
Originally a coaching inn, @thebridgearms, now offers large open fireplaces during the winter and an outside bar for summer drinking and eating.
https://t.co/0rQZQe0dvz