Mark Birchall is taking fine dining further. The Moor Hall chef elevates humble ingredients, such as the carrot, with a variety of techniques to form a satisfying whole that still possesses the distinct qualities of the original vegetable. Michael Raffael explores
If logic dictates that chefs should handle all ingredients with the same care, it follows that carrots deserve as much respect as, say, lobsters. Something of that mindset lies behind Mark Birchall's ‘Baked carrot', a layered dish of tastes, textures and techniques and the first course served to guests in the dining room.
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