HALIBUT, CURRY, ROMANESCO, BERGAMOT, OYSTER LEAF
Sauce Cover bones in water and bring to a simmer (30-40 minutes) Pass of liquid and reduce to a ¼ Add wine and return to a boil Add cream and...
https://www.chefspencil.com
Recipes by Chef Stephen Toman
Belfast-born Stephen left his home city to work in America and Paris, learning new skills in inspirational kitchens including Taillevent, L’Arpège and L’Astrance gaining an enthusiastic and unique approach to seasonal produce, chef owner Stephen uses imagination and creativity to help bring fresh ingredients to life on your plate. Too long have vegetables played the part of a mere garnish; OX guarantees menus which feature top quality meat and sustainably sourced fish, while also giving careful attention to seasonal vegetables and fruit.
