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Beef Jelly with RawBeef, Kohlrabi and Scampi Fritter

Beef Jelly with RawBeef, Kohlrabi and Scampi Fritter

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Beef Jelly with RawBeef, Kohlrabi and Scampi Fritter

British chef Tom Kerridge of 2 Michelin star Hand and Flowers, shows BT readers how to prepare his signature Beef Jelly with Raw beef, Kohlrabi and Scampi Fritter dish.

Hand and Flowers is the first pub to be awarded two stars in the French dining guide and chef Kerridge will be giving Singaporean diners a taste of his elegantly prepared traditional English food at The Knolls in the Capella Hotel from today till Wednesday. A four-course lunch menu costs $98++ and a five-course dinner is $178++ without wine and $258++ with wine. A Sunday Champagne brunch option is also avilable and costs $188++ per person, inclusive of chanmpagne, rose wines and boutique beers.

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