Chef Russell Bateman cooks scallops, veal sweetbreads and a chocolate dessert.
National Chef of the Year 2014 winner Russell Bateman talks us through what winning the National Chef meant to him and how it was to cook for the judges - some of whom he has worked with, such as Marcus Wareing.
He cooks the three dishes that secured him his win at the 2014 National Chef of the Year these were: oyster panna cotta, scallop and apple tartare with chilled celeriac consommé, as the first course, followed by roast veal sweetbreads, garam masala, black garlic, girolles, turnip, and sherry vinegar. The dessert was a great chocolate dessert called Rocky Road.
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Child Prodigy | How To GRILL & MARINADE STEAK | Grill The Best Steak Your Family's Ever Tasted
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Z Cooks - 20 Minute Steak Fiasco
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chef Warren Goodgoll ~ Meatloaf
Meatloaf cooked on top of the stove.