Here Head Chef, Connor Wilson, tells the tale of his Lamb, Morel, Green Asparagus, Wild Garlic dish from the Tasting Menu. He describes how he embraces the nose to tail philosophy and minimalises waste.
Here Head Chef, Connor Wilson, tells the tale of his Lamb, Morel, Green Asparagus, Wild Garlic dish from the Tasting Menu. He describes how he embraces the nose to tail philosophy and minimalises waste.