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 have been using Milly Hill Lamb here at the Royal for the past 4 years, and why not. It is a great product with a consistent flavour and sweet taste. My brief visit to the Milly Hill farm in May gave me insights into their free range sustainable form of farming and now know why their lamb is of such good quality - their lambs are happy.

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