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Cooking does not have to be a scary affair!
Combining Falcon and Lainox cooking technologies, makes managing the food production and cooking processes so much easier and more efficient.
Starter
Spiced Hot Pumpkin “Bowlaccino” Pumpkin soup laced with spices and frothy cardamom milk
Main Course
Angry Duck Pan fired then Grilled Duck Breast in Asian Marinade “from Mushrooms to Dust”, Kale, Bashed Potatoes, Red Onion Duck Juices
Dessert
Burnt Celeriac Cream Peppered Candied Beets, Crimson Hedge Fruits, Lemon Thyme Ice
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Here's where you'll find all of chef Shaune's useful tips in the kitchen, including culinary, cleaning and maintenance advice, as well as recipes and cooking guides.
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Falcon equipment is the cornerstone of kitchens around the UK and beyond - here's some examples of recent Falcon installations.
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