Marcus Eaves' heavenly monkfish dish is as visually striking as it is delicious, pairing the fish with a mussel sauce and butternut squash purée

Monkfish tail with blackened spices, cracked wheat and lightly spiced mussels

Marcus Eaves' heavenly monkfish dish is as visually striking as it is delicious, pairing the fish with a mussel sauce and butternut squash purée

Salad of White Asparagus with Garlic Panna Cotta, Crab Mayonaise, Iberico Ham and Gremolata

Salad of White Asparagus with Garlic Panna Cotta, Crab Mayonaise, Iberico Ham and Gremolata recipe by professional chef Marcus Eaves

Marcus Eaves, Head Chef L'Autre Pied, London

The Staff Canteen is the UK’s leading networking website for chefs, with the latest chef jobs, recipe ideas, supplier information & chefs’ resources.

Marcus Eaves, Head Chef L'Autre Pied, London

The Staff Canteen is the UK’s leading networking website for chefs, with the latest chef jobs, recipe ideas, supplier information & chefs’ resources.

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

Guinea fowl with liquorice braised leeks, morels and rosemary

Roasted Breasts and Crispy Leg of Quail, Quail Kiev, Douglas Fir Purée and Hazelnut Vinaigrette recipe by professional chef Marcus Eaves

Roasted Breasts and Crispy Leg of Quail, Quail Kiev, Douglas Fir Purée and Hazelnut Vinaigrette recipe by professional chef Marcus Eaves

Marcus Eaves, Head Chef L'Autre Pied, London

The Staff Canteen is the UK’s leading networking website for chefs, with the latest chef jobs, recipe ideas, supplier information & chefs’ resources.

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

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

Marcus Eaves, Head Chef L'Autre Pied, London

The Staff Canteen is the UK’s leading networking website for chefs, with the latest chef jobs, recipe ideas, supplier information & chefs’ resources.

Spiced Monkfish Recipe - Great British Chefs

Monkfish tail with blackened spices, cracked wheat and lightly spiced mussels

Marcus Eaves sensational turbot dish comes complete with a host of seaside…

Turbot with prawns, braised fennel and borage

Marcus Eaves sensational turbot dish comes complete with a host of seaside treats, from sea vegetables to a homemade prawn cracker

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

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

Marcus Eaves, Head Chef L'Autre Pied, London

The Staff Canteen is the UK’s leading networking website for chefs, with the latest chef jobs, recipe ideas, supplier information & chefs’ resources.

A shot of espresso and coffee liqueur add potency to this elegant cocktail from Pied à Terre. - Marcus Eaves

Moka Martini

A shot of espresso and coffee liqueur add potency to this elegant cocktail from Pied à Terre.

Veal sweetbreads with ras el hanout, cauliflower purée, watercress and coriander recipe - This veal sweetbreads recipe from Marcus Eaves combines the nutty, mellow flavours of cauliflower and pine nut with vibrant pomegranate, coriander and lemon, rounding off the dish with beautifully prepared sweetbreads gently spiced with ras el hanout .

Veal sweetbreads with ras el hanout, cauliflower purée, watercress and coriander

Marcus Eaves' beautiful sweetbread dish masterfully balances delicately flavoured sweetbreads and cauliflower with bright and bold coriander, pomegranate and mint.

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