Michelin star chef Alyn Williams cooks fjord trout, kumquat salad and squid ink crackers

Duration = 03:04

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Watch Alyn Williams cook roasted fjord trout, carrot and preserved kumquat salad and squid ink crackers with liquorice. The dish was created as part of The Staff Canteen Live at Hotelympia 2016 at the Excel. Get Alyn’s recipe here: http://www.thestaffcanteen.com/users/22845/wallposts The Staff Canteen Live – Skillery supported by the Craft Guild of Chefs, was held in conjunction with speciality produce supplier, Westlands and Alyn was sponsored by Norwegian Seafood. 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? http://www.thestaffcanteen.com Come and join us here also Twitter https://twitter.com/CanteenTweets Facebook http://www.facebook.com/thestaffcanteen
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