Devon Life - - Devon Portrait -

The se­nior sous chef at River Cot­tage HQ in East Devon, Andy Tyrrell be­gan his culi­nary jour­ney run­ning a suc­cess­ful gas­tro-pub based around sea­sonal in­gre­di­ents and tra­di­tional cook­ing tech­niques. Fol­low­ing the call of the coun­try­side he ran a kitchen on the Pem­brokeshire coast, cook­ing beau­ti­ful abun­dant seafood and forg­ing a net­work of lo­cal sup­pli­ers. He joined the River Cot­tage team in 2012 and has been teach­ing how to bake, butcher, fil­let, pre­serve and sim­mer ever since.

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