Two Michelin starred chef Andrew Fairlie,cooks cep tart and Halibut with snails

Andrew Fairlie from restaurant Andrew Fairlie at Gleneagles hotel Perthshire Scotland cooks up two sensational dishes from his seasonal Winter menu. The dishes are a cepe and wild mushroom tart with veal sweetbreads, and then halibut with Devon snails and parsley foam for The Staff Canteen.com

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