Kerridge's Bar & Grill Sous Chef Karol Ploch creates a roasted pork loin with pork and pistachio farce, sweet potato dauphine, glazed pork kidney with crackling crumb, mushroom bon bon and eppercorn sauce recipe that he cooked in the semi-finals of the prestigious Roux Scholarship.

Read about his win here: https://www.thestaffcanteen.com/post/...

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