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Preparation of hare with baby leeks and quince

Preparation of hare with baby leeks and quince (Michelin 2 star recipe)

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Ceviche of scallop and tuna, Seville orange and fennel

This scallop and tuna ceviche recipe by Chef Gary Jones from Le Manoir aux Quat'Saisons is a deliciously striking starter for your next dinner party

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Ceviche of scallop and tuna, Seville orange and fennel

This scallop and tuna ceviche recipe by Chef Gary Jones from Le Manoir aux Quat'Saisons is a deliciously striking starter for your next dinner party

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Oxford

Relish Cotswolds & Oxfordshire: Introduced by chef Gary Jones of Le Manoir. Experience recipes from the heart of England's finest restaurants, in the comfort of your own home, with exclusive signature dishes and easy to follow instructions and tips from the chefs themselves.

Chef Gary Jones carefully prepares some sushi for one of our sharing platters at BEST WESTERN The George Hotel www.thegeorgelichfield.co.uk

Preparation of hare with baby leeks and quince

Any dish emanating from Raymond Blanc's Le Manoir is bound to be extraoridinary. See how Head Chef Gary Jones serves hare

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Walt Disney World: The Most Allergy-Friendly Place on Earth? Chef Gary Jones discusses his role and explains why Disney Parks are so committed to assisting guests with severe food allergies and other special dietary requirements.

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Mulled winter fruits with cinnamon ice cream

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Chef Gary Jones on

Chef Gary Jones tweets Chef Raymond Blanc racing Liam at Le Manoir. Cool way for Liam to end his 2 Michelin star internship!

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