Ever wondered which piece of kitchen equipment chefs most covet? What they cook themselves for supper? Or what are their worst kitchen disasters? Shef’s #cookbook reveals just that.
Some of the area’s top chefs and restaurateurs are spilling the beans – in their own words – as they chat to food writer Lesley Draper.
Here we talk to Carl Riley, executive chef at the Red Lion bistro, part of the Peak Edge Hotel at Stonedge...
Click here for more from Shef’s #cookbook