Tom Sellers, Michelin star chef from Restaurant Story, creates three recipes

The first dish is a dish that has been on the menu since the opening: scallop with cucumber. Raw scallop marinated and served with balls of cucumber and cumber ash (cucumber skins are charred on Big Green Egg to make an ash which the cucumber is rolled in) the scallops are then served with a horseradish and dill dressing.

The second dish is a Pink Lady apple that is scooped out, filled with shredded raw beef, rye bread and diced apple and then topped with an apple gel and summer truffles served on ice.

The last dish is flower custard: a simple vanilla custard served with flowers.

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