Guinea Fowl 'Coq au Vin' Roasted Cabbage, Pickled Pear, Parsley & Bitter Chocolate with Steve Drake

Episode 24 of our Chef Focus with Michelin chef/patron Steve Drake of Sorrel Restaurant, Dorking, Surrey. Here Steve demonstrates Guinea Fowl 'Coq au Vin' Roasted Cabbage, Pickled Pear, Parsley and Bitter Chocolate. To access the recipe please visit our blog: https://sorrelrestaurant.co.uk Produced by: http://www.hospitalitymedia.co.uk Telephone: 01892 870771 [email protected] Instagram:   / hospitality.  . Facebook:   / hospitalitym.  . Twitter:   / hospitalitymedi   Blogger: http://hospitalitymedia.blogspot.co.uk Linkedin:   / hosp.  . Chef Focus Playlist: https://www.youtube.com/playlist?list..