Marcello Tully, head chef at the Michelin-starred Kinloch Lodge on the Isle of Skye, shares his recipe for roast quail with a honey mousse and sauted vegetables served with a port and orange reduction and served with matching wines.
Marcello Tully, head chef at the Michelin-starred Kinloch Lodge on the Isle of Skye, shares his recipe for roast quail with a honey mousse and sauted vegetables served with a port and orange reduction and served with matching wines.
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