Supreme serv­ing

Devon Life - - Food & Drink -

This starter of pan-fried pol­lack, but­ter­nut, mus­sels and beurre blanc by James Check­ley, sous chef at Ken­tis­bury Grange, was named the Best Dish at the South West Chef of the Year Awards 2018. So­phie Ken­nard from The Swan at Bamp­ton be­came Stu­dent/ap­pren­tice Chef of the Year and took the award for Best Show­case of Re­gional In­gre­di­ents.

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