THE NEXT STOP ON JERBA’S GASTROTOUR SEES MARK GREENAWAY PREPARE DELICIOUS FOOD FROM THE COMFORT OF A CAMPERVAN
CAMPERVAN company Jerba is well under way with its tour across Scotland, challenging the country’s finest chefs to cook dishes on the road.
Following a trip to Grassmarket’s Maison Bleue, where head chef Dean Gassabi provided culinary delights straight from Jerba’s in-built hob, Grazing’s Mark Greenaway is next to take on the challenge. Outside his restaurant Grazing at the Waldorf Astoria, he prepares a gorgeous baby roast chicken, accompanied by roasted hazelnuts, cauliflower and roasted potatoes, using only local Scottish ingredients. Jerba’s gastrotour series once again shows you can produce restaurant-standard cuisine without the need of an industrial kitchen.
A stylish ingredient list, along with step-by-step instructions provided by Mark, ensures the method is easily replicable at home. With the on-screen walkthrough and chef interaction, a video is incomparable to a written recipe. The episodes also offer a glimpse inside the bespoke campervans, each unique and adaptable to suit the needs of each customer. Stay tuned for the next stop!
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