Alfred Prasad is proving that a chef’s life is not solely centred around a restaurant kitchen. After leaving the Tamarind group earlier this year, he’s been keeping busy with his fingers, quite literally, in several different pies.
From the industrial reaches of Coventry to the rural Bishops Tachbrook - by way of California - Paul Foster has made a name for himself cooking well executed food with a focus on taste. His signature style of good quality produce combined with fresh herbs grown right on his doorstep has seen him well placed as head chef at The Dining Room at Mallory Court.
Chef Phil Fanning demonstrates his Crab and malt canapé recipe. With tangy pickled cucumbers, creamy mayonnaise and crunchy crab tapioca crisps, each mouthful offers a burst of different textures and flavours.