Watch Adam Byatt cook one of the dishes from the menu at Michelin-starred Trinityl; Dover sole baked in dashi butter, white beetroot, cauliflower and caviar.

This dish were created as part of The Staff Canteen Live 2018 at Hotelympia at the Excel.

Get Adam Byatt's recipe: https://www.thestaffcanteen.com/chefs-recipes/Dover-Sole-baked-in-Dashi-Butter--White-Beetroot--Caviar

More Dover sole recipes: https://www.thestaffcanteen.com/Dover-Sole-Recipes

The Staff Canteen Live 2018 was held in conjunction with specialist produce supplier, Westlands and Adam was sponsored by Nestle CHEF.

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