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2 Michelin Star chef Tom Kerridge creates a classic omelette Arnold Bennett, with a slight twist, but also paying huge respect to the orginal recipe, created at the Savoy Hotel London, that uses a folden omlette made with British Lion Eggs and poached smoke haddock glazed with a cheese sauce. The Code of Practice for the Production of Lion Quality Egg Products is the only recognised egg processing Code of Practice in the world and adds further, stringent food safety and hygiene reassurance to ensure that the egg products you receive are produced to the highest standards of food safety. The Staff Canteen is a website for professional chefs, which offers the best chef jobs across the UK, chefs recipes, images, chef networking, and packed with features from the world's best chefs. It's free to register, so why not join today? Come and join us here also Twitter Facebook Sound Cloud Spotify Apple If you are not already become a member of The Staff Canteen and keep up to date: Please support us if you like what we do:
