Tom Griffiths, owner of FLANK at the Royal Sovereign, Brighton By Daniel Woolfson 23-Nov-2015 - Last updated on 23-Nov-2015 at 15:22 GMT Facebook Twitter Linkedin Email to a friend "Overuse of the water bath. Before it came along, chefs had pans and roasting ovens. You don’t read about water baths in Larousse Gastronomique." Kitchen sins... Stephen Harris, chef patron of the Sportsman, Seasalter Ollie Pudney, head chef and co-owner of the Bull & Last, Highgate Tom Griffiths, owner of FLANK at the Royal Sovereign, Brighton Mark Sargeant, owner of the Duke William, Ickham Neil Rankin, executive chef of Noble Inns Matt Edmonds, chef patron of the Grantley Arms, Wonersh Jesse Dunford Wood, chef patron of Parlour, Kensal Green Prev 1 2 3 4 5 6 … 8 Next
