Yesterday we were at the Living North Christmas Fair at York Racecourse to take part in the chef demonstrations.
We were among good company with the other chefs including Murray Wilson from Norse in Harrogate, Steph Moon and head chef of Le Cochon Aveugle in York.
Yves prepared a simple but deliciously indulgent starter of scallop vol au vent with king prawns and wild mushroom champagne beurre blanc – perfect for the festive season.
Yves whipped up the dish in his half an hour slot and then allowed the audience to try – which was received with lots of great feedback.
You can try this at home yourself this Christmas with the full recipe here.
Alternatively if you don’t feel like cooking over the festive period contact us on 07423 746 080 for our availability to cater for you.