Veal Tartare, Roasted turbot and poached peach recipes from the Cliveden Hotel in Taplow’s head chef Gavin Edney. Gavin takes us through each dish, the first is a Rose veal tartare with oysters. The second is pan fried turbot with broad beans, peas, Jersey Royals and baby fennel and his last dish is poached peach with Wigmore cheesecake and lavender ice-cream.

More turbot recipes: https://www.thestaffcanteen.com/Turbot-Recipes
More beef recipes: https://www.thestaffcanteen.com/Beef-Recipes

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