This clam dish is a bit of a nod to the seafront in Marseilles. There’s some crispy pig cheek in there. There’s some fennel in there, plus a splash of pastis for more of those aniseedy flavours. I ...
This is a recipe that my sous chef Sam Smith and I came up with, using every element of a beautiful turbot and some seasonal British veg. Turbot has got this real nice gelatinous nature to it, where ...
Elliot Hashtroudi never had the slightest intention of being a chef. Growing up in Devon, he watched his father struggle in the restaurant industry and vowed never to follow in his footsteps. “I was ...