André Garrett uses the GS-4 12cm Oriental Deba Knife to prepare baked pottimarron squash
André went Guy Savoy in Paris for his winning stage, and says “The whole experience taught me about respect for ingredients and those things you buy from suppliers are the key to everything you do.” He is now Executive Head Chef at Cliveden House in Taplow, where his emphasis on the provenance of his ingredients has won him many accolades, including Best Newcomer in the Good Food Guide 2015.
This month, André uses the GS-4 12cm Oriental Deba Knife to prepare his baked pottimarron squash.
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- 4 Large Pottimarron Squash
- 50g butter
- 1/2 clove garlic
- 2 sprigs thyme
- Sea Salt & Black Pepper
- Squash & Parmedan Pureé
- 8 purple sprouting broccoli branches
- 40g toasted hazelnuts
- 20g toasted pumpkin seeds