Mark Birchall Uses The GS-14 15cm Scalloped Utlity Knife to Prepare his Valley Venison in Charcoal Oil
Mark is a fine example of the maxim ‘if at first you don’t succeed, try try again’ as it was on his fourth attempt that he finally won the Scholarship in 2011. Mark is now Executive Chef at L’Enclume in Cumbira, working alongside Simon Rogan where they create food that is closely connected to the country and its season.
This month, Mark uses the GS-14 15cm Scalloped Utlity Knife to prepare his Valley Venison in Charcoal Oil.
For more information about the project and to see the latest videos, please visit www.global-roux2015.co.uk
- 300g roe deer loin
- Smoked sea salt
- Charcoal oil
- Caper jam
- Mustard mayonnaise