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.

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)

Any dish emanating from Raymond Blanc's Le Manoir is bound to be extraoridinary. See how Head Chef Gary Jones serves hare

Preparation of hare with baby leeks and quince

Any dish emanating from Raymond Blanc's Le Manoir is bound to be extraoridinary. See how Head Chef Gary Jones serves hare

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

Gary Jones on why young chefs today are better than ever

Gary Jones on why young chefs today are better than ever

Mulled Winter Fruits with Cinnamon Ice Cream - Gary Jones

Mulled winter fruits with cinnamon ice cream

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

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

Pinterest
Search