THE CHEF AND THE BUTCHER
Sep 22, 2021
3 minutes
A: When I look back and I reflect on our recipes, there is a big part of me that goes: why are we able to do this so well? There’s every reason why it should be a disaster. But I look at this minute steak with peppercorn sauce and I want to cook it tonight!
The problem is, the food we’re talking about – everyone’s ashamed to say they like
You’re reading a preview, subscribe to read more.
Start your free 30 days