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from Great British Chefs

Guinea fowl with liquorice braised leeks, morels and rosemary

This beautiful dish from Marcus Eaves pairs tender guinea fowl with the mellow flavours of shallot, leek and morel

Pan-fried fillet of John Dory with Cornish squid, wild sea fennel, pink grapefruit and citrus dressing, Pied à Terre, Central London restaurant


Michelin Starred chef Marcus Eaves: Cooks quail salad & rapsberry and coconut dessert recipes - YouTube

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Marcus Eaves | Photo Courtesy of John Arandhara-Blackwell | © John Arandhara-Blackwell 2014. All rights reserved