11th August 2017
Private Chef Christopher Lyon from Lyon Gastronomy has used our Nasturtium Leaves on his Quail 2 ways, Roasted Breast, Confit Leg with Almond Beer Butter, Scorched Grapes, Liquorice Soil and Stem Ginger Jus.
Follow @mmmmpotatoes on Twitter or contact him at Christopher@lyongastronomy.co.uk
"The beautiful thing about Nurtured In Norfolk Cress's, Shoots & Edible Flowers, they not only give my dishes that final elegant touch, but pack such a diverse & complementary flavour to accompany most cuisines. Whether I'm cooking for private clients or creating a restaurant menu, these petit, flavoursome Herbs and Cress's will always have a feature on my dish's. Little punnets of culinary joy!"