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This week we sit down with executive chef and owner of ëlgr, Jesper Nilsson, as he walks us through how he got started as a chef in the restaurant industry and what led to the decision to open ëlgr. From beers and pizza to a chef’s sharing menu, paired with a curated selection of the finest wines, it’s easy to see why ëlgr is considered a favorite amongst our members. Subscribe for more of our exclusive content, stories, inspiration, and expert advice. For access to more great wine estates, restaurants, benefits and on-demand masterclasses, Become a member at: ten-membership.com
Head Cutter and Creative Director of the Huntsman, Campbell Carey talks us through one of the period pieces they created for the film The King's Man.
Luca at the Shangri-La Gong bar is with us again, showing you how to make their twist on a refreshing Russian Spring Punch. Perfect for this time of year.
Now that you've made the stuffing, Executive Chef, Nicolas Boutin shows you how to make a delicious roast chicken. Perfect for a Sunday afternoon.
Michelin Starred Chef, Nicolas Boutin shows you how to prepare a delicious stuffing for your perfect Sunday roast chicken.
Here is part 2 of cooking scallops at home. After taking them out of the shell and prepping them for cooking, Mark Froydenlund shows us how to cook them perfectly. Enjoy impressing your guests and yourself!
The Coronation will be a historic moment in the life of Britain as a nation. The Coronation itself is a church service in which Prince Charles will be anointed as King Charles III, but it is also a great time to reflect on Britain’s history, to celebrate and to look to the future.
Head chef Mark Froydenlund shows us how to prep our line-caught scallops perfectly. Ready for you to cook at home.
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