Chef Adam Byatt shares a beautiful trout recipe poached in white wine with dill, star anise and coriander seeds.

Steamed trout with vegetables poached in white wine

Chef Adam Byatt shares a beautiful trout recipe poached in white wine with dill, star anise and coriander seeds.

An unusual venison recipe from London chef Adam Byatt, these bolognese fritters make a deliciously hearty canapé or snack.

Venison bolognese fritters with Parmesan

An unusual venison recipe from London chef Adam Byatt, these bolognese fritters make a deliciously hearty canapé or snack.

"I choose to use the MAC mighty range and always have, the weight just suits me and the small cooks knife and filleting knife in particular are just brilliant for a whole range of tasks. I tend to only carry with me a cooks knife, a filleting knife and a small cooks knife which I will use for most basic butchery, these three really are the backbone of my knife armoury." Chef Adam Byatt reviews MAC Knives from www.chefs.net

"I choose to use the MAC mighty range and always have, the weight just suits me and the small cooks knife and filleting knife in particular are just brilliant for a whole range of tasks. I tend to only carry with me a cooks knife, a filleting knife and a small cooks knife which I will use for most basic butchery, these three really are the backbone of my knife armoury." Chef Adam Byatt reviews MAC Knives from www.chefs.net

"I choose to use the MAC mighty range and always have, the weight just suits me and the small cooks knife and filleting knife in particular are just brilliant for a whole range of tasks. I tend to only carry with me a cooks knife, a filleting knife and a small cooks knife which I will use for most basic butchery, these three really are the backbone of my knife armoury." Chef Adam Byatt reviews MAC Knives from www.chefs.net

"I choose to use the MAC mighty range and always have, the weight just suits me and the small cooks knife and filleting knife in particular are just brilliant for a whole range of tasks. I tend to only carry with me a cooks knife, a filleting knife and a small cooks knife which I will use for most basic butchery, these three really are the backbone of my knife armoury." Chef Adam Byatt reviews MAC Knives from www.chefs.net

"I choose to use the MAC mighty range and always have, the weight just suits me and the small cooks knife and filleting knife in particular are just brilliant for a whole range of tasks. I tend to only carry with me a cooks knife, a filleting knife and a small cooks knife which I will use for most basic butchery, these three really are the backbone of my knife armoury." Chef Adam Byatt reviews MAC Knives from www.chefs.net

"I choose to use the MAC mighty range and always have, the weight just suits me and the small cooks knife and filleting knife in particular are just brilliant for a whole range of tasks. I tend to only carry with me a cooks knife, a filleting knife and a small cooks knife which I will use for most basic butchery, these three really are the backbone of my knife armoury." Chef Adam Byatt reviews MAC Knives from www.chefs.net

Chef Adam Byatt from Trinity, with this White Sculptural tray, demonstrates that you don't need much to display elegance and sophistication at your table.    http://www.bodosperlein.com/whitesculptural  #tablewaredesign #Trinity #desert #AdamByatt #foodie

Chef Adam Byatt from Trinity, with this White Sculptural tray, demonstrates that you don't need much to display elegance and sophistication at your table. http://www.bodosperlein.com/whitesculptural #tablewaredesign #Trinity #desert #AdamByatt #foodie

"I choose to use the MAC mighty range and always have, the weight just suits me and the small cooks knife and filleting knife in particular are just brilliant for a whole range of tasks. I tend to only carry with me a cooks knife, a filleting knife and a small cooks knife which I will use for most basic butchery, these three really are the backbone of my knife armoury." Chef Adam Byatt reviews MAC Knives from www.chefs.net

"I choose to use the MAC mighty range and always have, the weight just suits me and the small cooks knife and filleting knife in particular are just brilliant for a whole range of tasks. I tend to only carry with me a cooks knife, a filleting knife and a small cooks knife which I will use for most basic butchery, these three really are the backbone of my knife armoury." Chef Adam Byatt reviews MAC Knives from www.chefs.net

"I choose to use the MAC mighty range and always have, the weight just suits me and the small cooks knife and filleting knife in particular are just brilliant for a whole range of tasks. I tend to only carry with me a cooks knife, a filleting knife and a small cooks knife which I will use for most basic butchery, these three really are the backbone of my knife armoury." Chef Adam Byatt reviews MAC Knives from www.chefs.net

"I choose to use the MAC mighty range and always have, the weight just suits me and the small cooks knife and filleting knife in particular are just brilliant for a whole range of tasks. I tend to only carry with me a cooks knife, a filleting knife and a small cooks knife which I will use for most basic butchery, these three really are the backbone of my knife armoury." Chef Adam Byatt reviews MAC Knives from www.chefs.net

Chef Adam Byatt shares a beautiful trout recipe poached in white wine with dill, star anise and coriander seeds.

Steamed trout with vegetables poached in white wine

Chef Adam Byatt shares a beautiful trout recipe poached in white wine with dill, star anise and coriander seeds.

Produced by KME Studios and Klaus Einwanger. A culinary journey with the famous London chef Adam Byatt and his son Jack.

Produced by KME Studios and Klaus Einwanger. A culinary journey with the famous London chef Adam Byatt and his son Jack.

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