Here’s the curing of the Gin & Juniper Salmon – thanks Wendy Robb for your good curing version. We opted for GIn.
At GB we’ll be celebrating bacon in it’s finest form as Kassler…. roasted with orange juice, cloves and a little brown sugar, just like Christmas ham every day!
And the start of the crunchy, crunchy Granola… will be served with Simon Schultz’s sensational yoghurt…