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Chef Marcus Wareing

Pork Fillet With Pine-Nut Crumb And Charred Cabbage Recipe by Marcus Wareing

If you’re looking for a recipe to warm you up this winter, then Marcus Wareing’s pork fillet with pine-nut crumb and charred cabbage is perfect. Ingredients: – 600–800g pork fillet, brined – sea salt and freshly ground black pepper For the Quince and Rosemary Sauce – 2 tbsp vegetable oil – 1 onion, finely sliced …

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Loin of Venison With Creamed Sprouts And Juniper Sauce Recipe by Marcus Wareing

Get in the perfect mood for winter with this beautiful loin of venison with creamed sprouts and juniper sauce by Marcus Wareing. Ingredients: – 4 tbsp vegetable oil 1 onion, quartered – 2 celery sticks, quartered – 1 leek, white partonly, quartered 1 carrot, quartered – 2 bay leaves – 2 staranise – 15 juniperberries …

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Chantelle Nicholson

Marcus Wareing’s Secret Weapon – Chef & Restaurant Director Chantelle Nicholson

In 2004, Chantelle Nicholson, swapped her career as a lawyer in New Zealand pursued her passion for cookery, and landed a job in Marcus Wareing’s kitchen. 12 years later Chantelle still wears her chef whites, but her official title now reads Group Operations Director; doing everything from looking after every aspect of all three of Marcus …

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