Connor Wallis, Head Chef at Terroir Bistro is a champion of seasonal, local and ethically sourced food. Working alongside bistro owner Tim Sidaway, Connor uses produce from the businesses own livestock along with local ingredients and produce from other local suppliers to create the dishes at the multi award winning restaurant.
At the Fisherman’s Rest we like to use what is good locally. We are lucky enough to have a great supplier of goat meat. This southern Italian lasagne is traditionally made with pork mince but we opted for goat which tastes amazing.
Simon is passionate about traditional dishes produced with innovative flavour combinations. Along with owner Sam Wright, Simon prides himself and his team on their use of local produce from around the Derbyshire area.
15 years ago Rakesh Kumar worked in an elegant five star Centaur Hotel in the capital of Delhi were he even cooked for Bollywood stars, and now 15 years on Rakesh is head chef at one of the finest Restaurants in Derby.
Reno Montorro is a professional Italian chef who has brought the food of his home land to Great Britain in the form of his restaurant, Dolce Salato. If your Interested in Italian cuisine but your unable to visit Dolce Salato, then you can re-create one of Reno’s dishe’s, Rabaton. All you need to do is follow the recipe in this article.