Chef Gary Jones, with just some of the backstage schedules that keep the restaurant tickityboo

Chef Gary Jones, with just some of the backstage schedules that keep the restaurant tickityboo

How to Eat Gluten-Free at Disney World and Disneyland

How to Eat Gluten-Free at Disney World and Disneyland

An executive shuffle is about to take place at the Walt Disney Co. now that Bob Iger has named Tom Staggs as chief operating officer. That includes naming a new head of the company's theme parks, which Staggs, has overseen for the past decade.

They said it takes a village - we agree! We loved hosting visiting Grand Chef Gary Jones and Master Pastry Chef Benoit Blin of Le Manoir aux Quat’Saisons for the R&C 60th Anniversary dinner this past October. | Photography by @krystalkast | #FearringtonVillage #RelaisChateaux #60thAnniversary

They said it takes a village - we agree! We loved hosting visiting Grand Chef Gary Jones and Master Pastry Chef Benoit Blin of Le Manoir aux Quat’Saisons for the R&C 60th Anniversary dinner this past October. | Photography by @krystalkast | #FearringtonVillage #RelaisChateaux #60thAnniversary

This scallop and tuna ceviche recipe by Chef Gary Jones from Le Manoir aux Quat'Saisons is a deliciously striking starter for your next dinner party

Ceviche of scallop and tuna, Seville orange and fennel

This scallop and tuna ceviche recipe by Chef Gary Jones from Le Manoir aux Quat'Saisons is a deliciously striking starter for your next dinner party

Chef Gary Jones carefully prepares some sushi for one of our sharing platters at BEST WESTERN The George Hotel www.thegeorgelichfield.co.uk

Chef Gary Jones carefully prepares some sushi for one of our sharing platters at BEST WESTERN The George Hotel www.thegeorgelichfield.co.uk

Preparation of hare with baby leeks and quince (Michelin 2 star recipe)

Preparation of hare with baby leeks and quince

Preparation of hare with baby leeks and quince (Michelin 2 star recipe)

The presentation of this ceviche recipe from Gary Jones is key - put it together well and it will be a talking point of any dinner party.

Ceviche of scallop and tuna, Seville orange and fennel

The presentation of this ceviche recipe from Gary Jones is key - put it together well and it will be a talking point of any dinner party.

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