Posted on 11 August, 2011
Graham Wadell head chef from Baguette Bistro & Bar talks Milly Hill Lamb

Graham Waddell is head chef at Baguette Bistrot& Bar, a long-time favourite on Racecourse Rd, Ascot. Before stepping into the Baguette kitchen three years ago, he’d clocked time in London at such places as Le Caprice, J Sheekey and the Ivy. For U today, he shares a sublime recipe.

What ingredients are you loving at the moment?
We are getting the best lamb I’ve tasted from Milly Hill in New South Wales, wonderful herbs from ghost gully in Gatton and excellent barramundi from cone bay in western Australia.

By Wendy Hall

Ueveryday UonSunday

Sunday Mail

 

 

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We are proud to support Milly Hill Lamb. The consistency and flavour of their Lamb is a credit to Peter’s commitment to quality. We always pair the lamb with simple flavours and let the product shine. My job as the chef is easy. ‘Shut up and let the lamb do the talking ’

Troy Rhodes Head Chef and Owner

Muse Restaurant, Café and Kitchen