Double Gold for Chef as he helps train students

Hospitality students from  Westcol were treated to a demonstration on how to fillet a fish by Budmarsh Country Lodge’s Executive Chef. 


Chris loves to use the freshest of ingredients and a beautiful Norwegian salmon was delivered for the purpose of training the students. 

To let you in on a secret:  Chris’ s salmon dishes are amongst the best I have ever tasted.  The texture is melt-in-the-mouth perfect.

We are trying to persuade Chris to do a step-by-step photographic guide on how to fillet a trout now that trout season is in full swing and many of you are catching trout.

We hope the students were inspired by the demonstration and that they will go on to become top-notch chefs like Chris.


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