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May 29, 2008


Brendan Noonan

I am thrilled reading your comments on our food, and I know that it is only fair that I give credit where it is due. Wes Johnson is the baker and pastry chef and the other half of the kitchen. It is only through this collaboration that the dishes make it off the page and to the table. And while we both still participate in The Scottish Arms, Chef de Cuisine Carl Hazel is the driving force in that kitchen and has allowed us the ability to focus so much time at The Shaved Duck.

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