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DINE WITH MEANTIME – FISH COURSE

FISH COURSE BY TONY FLEMING
Scallop with Meantime London Pale Ale braised breast of lamb
SERVES: 4 PEOPLE | COOKING TIME: 330 MINUTES

Our fish supremo Tony Fleming is executive chef at Angler, the acclaimed seafood restaurant on the top floor of the South Place Hotel in Moorgate.

As a young chef Tony Fleming was greatly influenced by the heroes of classic French cooking – Pierre Koffman, Nico Ladenis, Anton Mossimann – and such icons left their mark on his approach to cooking. For Fleming, precision and technique are the cornerstones of good cooking along with quality ingredients, passion and a genuine love of food.

After working under Richard Neat at Oxo Tower and Marco Pierre White at Criterion, Tony Fleming took over the running of the Angler in 2012, winning the restaurant its first Michelin star after just one year in charge.

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