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Posted on 05/03/2015
In this episode of Chef's Corner Keith shows us how to cook the perfect vegetables al dente.
Posted on 26/02/2015
Sautéed Scallops served on black pudding with a pomme purée and pancetta crisp drizzled with peppercorn sauce.
Today in Chef’s Corner Keith shows us how to make Profiteroles with raspberry and amaretto mousse with hot chocolate sauce.
Keith serves sea bass on cucumber and carrot noodles with seared scallops served with a mushroom & lobster butter sauce.
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.
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.