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Variation of orange, tarragon and rasin dressing Food from The Vineyard at #Stockcross, #Newbury, Berkshire

from Great British Chefs

Beetroot with pickled quince

This elegant beetroot starter recipe from Daniel Galmiche finds the perfect balance between sweet and sharp thanks to the sweet roasted Cheltenham beetroot and tangy pickled quince.

SOUS VIDE COD WITH CO CO BEANS AND TOMATO CONFIT - If you think cod is boring, you haven't tried this delicious sous vide recipe from chef Daniel Galmiche. The flavours are sensational!

Unique fjord trout can be marinated, eaten raw or cooked up into so many delicious dishes. Read on to find out why Michelin star Daniel Galmiche is so passionate about this

from Great British Chefs

Beetroot with pickled quince

This elegant beetroot starter recipe from Daniel Galmiche finds the perfect balance between sweet and sharp thanks to the sweetly earthy roasted Cheltenham beetroot and tangy pickled quince.

from Foodies 100

Best of the Foodie Blogs: Ten at Ten (2)

A Fjord Trout Masterclass with Daniel Galmiche

Boeuf bourguignon recipe

Tomato tart with goat's cheese recipe

Norwegian Fjord Trout Cook School with Daniel Galmiche and Adam Gray | Food Insight