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Chef Taster: Jubilee Pigeon

Jubilee Pigeon by Daniel Ayton of 51 Buckingham Gate & Chefbytes Crostini of wood pigeon with new season asparagus, beetroot and feta salad Ingredients: •1 whole pigeon • 6 baby beetroot with leaves • 60g feta • 6 tips new season asparagus • 6 halves sun blushedcherry tomatoes • 1 slice bread • Olive oil…

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Chef Taster: Assaggio di Primavera

Assaggio di Primavera by Jose Graziosi Pan-roasted sea bass, wild garlic pesto, asparagus, broad beans, peas and clams Assaggio di primavera is a mouth-watering seafood dish that deliversa burst of spring sunshine onto your plate. A crisp, meaty sea bass, enriched but not overpowered by a velvety pesto, is balanced by vibrant herbs and fresh…