Jam with Lamb by Richard Guest
Offers a range of recipes based on the very best of locally farmed and produced products, as well as ingredients which can be found in the wild throughout Dorset, Somerset, Devon and Cornwall.
Richard Guest started his career in the kitchens of a Yorkshire hotel before moving to London. Here he worked first in the Savoy Hotel's River Restaurant under Anton Adleman, then with Jean Christoph Novelli at the Four Seasons Restaurant and the Michelin-starred Maison Novelli, where he was head chef. At Taunton's Castle Hotel and Restaurant, where his predecessors were Phil Vickary and Gary Rhodes, he gained his own Michelin Star and has amassed other accolades including the Acorn Award. He has written for Hotel and Caterer and Olive magazines and appears on UKTV Food, and the Castle restaurant features in both The Good Food Guide and Tatler Best out of Town.
| SKU | Unavailable |
| ISBN 13 | 9781841585604 |
| ISBN 10 | 1841585602 |
| Title | Jam with Lamb |
| Author | Richard Guest |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Birlinn General |
| Year published | 2007-09-24 |
| Number of pages | 256 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |