Chef Focus with Brad Carter

Video / Masterclass / Chef Focus

Episode 2, in the Chef Focus series we have Michelin Chef, Brad Carter preparing a new dish: Cornish Duck, Kyoto Carrots, 5 Year Old Soy.

Duck dry-aged for 4 – 6 weeks in the restaurants own dry-ager located on the premises. Kyoto carrots (originally a Japanese variety, but now grown in the UK) cooked in own juices. 5 year old soy, aged in cedar barrels then split with duck fat and garnished with carrot tops.


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CLIENT: Hospitality Media
CLASSIFICATION: Video, Masterclass, Chef Focus