Chris Galvin
Hotel
Escabeche of yellow fin tuna, aubergine purée and herbs, by Chris and Jeff Galvin
08 July 2011 by cjxkixiucxuqu0910bdqrhax7
Hotel
Slow-cooked Cornish lamb shoulder ‘boulangère', confit of tomato & courgette, smoked anchovy jus, by Chris and Jeff Galvin
08 July 2011 by cjxkixiucxuqu0910bdqrhax7