Spring recipe from Edward Dutton 🍽

Free-range chicken with onion tart fin, morel ragout, wild garlic and Madeira sauce 🍽

Celebrate all things Spring with this delicious recipe using our fresh produce created by our friend Edward Dutton from Bentleys Restaurant. 

Ed Dutton, who currently is at Corrigan’s Mayfair has been cooking for 26 years. He has worked in some of the UK’s finest restaurants and hotels. Spent time with Shane Osborn at Pied a Terre and Chris Staines at Foliage amongst a few other big names.