Feast Norfolk Magazine
James Phillippo, the head chef at Debut restaurant at City College, Norwich shows us how to prepare a whole chicken
Read More »Chef Phillippo: Preparing a whole chicken
Chef Phillippo: Chicken chasseur
James Phillippo, the head chef at Debut restaurant at City College, Norwich shows us how to make the French classic Chicken chasseur
Read More »Chef Phillippo: Coq au vin
James Phillippo shows us how to make the French classic Coq au vin
Read More »Chef Phillippo: Chicken cut for sauté
James Phillippo, the head chef at Debut restaurant at City College, Norwich shows us how to cut chicken for sauté
Read More »Chef Phillippo: Brown Chicken Stock
James Phillippo, the head chef at Debut restaurant at City College, Norwich shows us how to make a brown chicken stock
Read More »Chef Phillippo: Sweet Pastry Case
Today James Phillippo, the head chef at Debut restaurant at City College, Norwich shows us how to make a Sweet pastry case
Read More »Chef Phillippo: Shortcrust Pastry Case
Today James Phillippo, the head chef at Debut restaurant at City College, Norwich shows us how to make a Shortcrust pastry case
Read More »Chef Phillippo: Toffee Cream Tart
Today James Phillippo, the head chef at Debut restaurant at City College, Norwich shows us how to make Toffee Cream Tart
Read More »Chef Phillippo: Lemon Tart
Today James Phillippo, the head chef at Debut restaurant at City College, Norwich shows us how to make Lemon Tart
Read More »Chef Phillippo: Pear Frangipane Tart
Today James Phillippo, the head chef at Debut restaurant at City College, Norwich shows us how to make Pear Frangipane Tart
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