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Seasonal recipes & ideas
13 May 2019
Turbot, Parsley, Red Cabbage & Crispy Capers
Prep & Cooking Time: 1 hour Servings: 4 people
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16 April 2019
Damson Plum Jelly & Stem Ginger Eton Mess
Enabling non-dairy eaters to experience a classic summer dessert! A twist on the strawberry version - utilising Oliver Kay's delicious damson plum jelly.
/ 1
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Your Chef
Laurence Tottingham
Laurence is our development chef who has fantastic experience in the industry; having worked in all types of catering from country pubs to town brasseries and Michelin star establishments. He is available to customers wishing to discuss ideas, menu planning and SOSA training.
Laurence's career began as an apprentice at the Sharrow Bay Hotel in the Lake District, before moving to the USA to work in a large resort. He returned to the UK and spent 4 years working alongside Heston Blumenthal at the Fat Duck, credited as the best restaurant in the world, then going on to assist in the start up of Heston’s 'Hinds Head'. Laurence then moved back to his northern roots, working with Paul Heathcote in a number of his Manchester restaurants before going on to set up the award winning and top 100 UK listed, ‘Aumbry’ restaurant with chef Mary Ellen Mctague.
Laurence keeps his eyes on the market in order to keep you up to date and informed of what is on trend and the new products available.
