Close wool lamb rump, Salcombe crab soufflé, minted pea & wild nettle puree, potato & seaweed croquette November 1, 2017 Recipes Allister Bishop - Executive Chef South Sands Hotel Close wool lamb rump, Salcombe crab soufflé, minted pea & wild nettle puree, potato & seaweed croquette: Lamb Rump Ingredients: 4 lamb...
VALLÈE D’AOSTE JAMBON DE BOSSES PDO, THE HIGHEST EUROPEAN HAM IS TASTED IN THE HIGHEST HOTEL IN THE WORLD October 12, 2011 News Thanks to the constant work carried out by the Comitato per la Promozione e la Valorizzazione del Vallée d’Aoste Jambon de Bosses Dop (Committee for the Promotion and Enhancement of Vallée d’Aoste Jambon de Bos...
