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CLARK’S RESTAURANT

Posted on 22/08/2018

In this episode of Chef’s Corner Rob Clark dazzles us with 3 amazing dishes, Smoked Duck Liver Pate, Beetroot & Lime Cured Salmon followed by Whitby Wild Sea Trout.

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FRESH BREAD

Posted on 22/07/2015

Plain white loaf, black pudding, pancetta and mozzarella bread are amongst the selection of fresh bread Keith is making in Chef's Corner.

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VEGETABLES

Posted on 05/03/2015

In this episode of Chef's Corner Keith shows us how to cook the perfect vegetables al dente.

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SEA BASS

Posted on 05/03/2015

Keith serves sea bass on cucumber and carrot noodles with seared scallops served with a mushroom & lobster butter sauce.

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PROFITEROLES

Posted on 26/02/2015

Today in Chef’s Corner Keith shows us how to make Profiteroles with raspberry and amaretto mousse with hot chocolate sauce.

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SAUTEED SCALLOPS

Posted on 26/02/2015

Sautéed  Scallops served on black pudding with a pomme purée and pancetta crisp drizzled with peppercorn sauce.

In the 1st of a series set at The Foulsyke we meet Head Chef Keith Cochrane. In this episode Keith prepares an amazing dish of Tuna set on vegetable noodles with Red Velvet Prawns.

Chef's Corner - The Foulsyke Ep1

Posted on: 12/12/2018

We return to Chef’s Corner where Keith prepares Coquilles Saint-Jacques and Argentinian Red King Prawns, Langoustines in a Tomato & Garlic Parsley White Wine Sauce.

Chef's Corner - The Foulsyke Ep3

Posted on: 16/01/2019

In this episode of Chef’s Corner Keith prepares a popular starter at The Foulsyke. Grilled Goats Cheese with Avocado, King Prawn with a light Chardonnay & Garlic Butter Sauce.

Chef's Corner - The Foulsyke Ep2

Posted on: 10/01/2019