Perran Clark has served miso glazed sirloin, pickled shitake, chawamashiri and salted cod, smoked mussels, cauliflower velouté, apple & caper in the Student/Apprentice final
What an absolute pleasure to work with some incredible chefs last night in a fun and supportive environment. A truly fab night at the media launch of @ExmoorFoodFest
With the #AAawards taking place on Monday, we have put together some of the key information our guests will need on the night. Please share this with your other guests.
We look forward to seeing you > https://t.co/9x6yOIopmD