Upwardly mobile 20 September 2019 The founders of coffee and brunch chain Caravan are on the move, taking their business model to new Chelsea restaurant Vardo
In this week's issue... Upwardly mobile The founders of coffee and brunch chain Caravan are on the move, taking their business model to new Chelsea restaurant Vardo
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Masterclass: Stuffed boned quail and barley risotto by Richard Bainbridge

28 November 2017 by
Masterclass: Stuffed boned quail and barley risotto by Richard Bainbridge

Small of size but big in flavour, quail is served at Benedicts in Norwich by chef-patron Richard Bainbridge. Accompanied by barley risotto, his stuffed, boned and reshaped quail dish puts a whole roast bird on a plate in diner-friendly form. Michael Raffael explains.

Plenty of chefs use quail eggs in their kitchens, but not too many use quails. In their wild state, these birds, which are smaller than a poussin, aren't native to the UK, and on the continent they are an endangered species. A few poultry farms in northern Provence still rear them for the table.

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