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Tom showcases pairs of ingredients that work in harmony. There's turbot with hollandaise, cheese and onion scones and a toffee apple crumble cake.
The pub's intense cleaning routine is revealed. Plus, the chefs cook an amazing chilli con carne with slow-cooked venison, rice cream and chocolate.
Tom reveals how his training in French-style cookery has influenced the pub's kitchen and menu. He makes clafoutis, cassoulet and frangipane tart.