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Tips and recipe ideas from our chef, Andy Campbell, The Travelling Gourmet
Andy opened his first restaurant at age 23 and has since been the head Chef at many fine London restaurants including following Marco Pierre White as Head Chef of the Café Royal as well as the Michelin Stared Ménage a Trois, and the Famous French House in Londons Soho.
Andy's Recent Activity
October 12th
Take 100g of cashew nuts and soak in boiling water for about an hour. Discard half the water blend the nuts, the juice of half a lemon and drizzle in Olive oil. It should be the consistency of hommus. Season with salt and pepper. Grill skinl...
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