
Monday – Closed
Tuesday – Saturday 9am – 5pm
Sunday – 10am – 4pm
Prep. Time: 30 mins
Cooking Time: 45 mins – 1 hour, depending on size of chicken
Serves: 4
Ingredients:
60 ml Olive oil
1 tbsp cracked black pepper
2 lemon juice only
2 tbsp Honey
2 tbsp grainy mustard
2 Garlic cloves, crushed
1 Small chicken
Season to taste
Chefs Tips (Tony Budde):
Push two skewers one through the legs taking in some of the breast. And the other through the wing bones and breast. This will keep the shape and also help with handling the chicken while cooking. You can also marinade the chicken in a re-sealable bag, this way you can move the marinade around from time to time to keep the chicken covered.
A winner of various awards which include:
Dumfries & Galloway Life Chef of the Year 2010/11 Finalist 2016/17
Nominated for CIS catering in Scotland. The Hospitality Educator of the Year Award 2017, sponsored by CH&Co Group which will be announced at CIS Excellence Awards 2017 dinner on Thursday 25th May, Hilton Glasgow
I have been working as a freelance Chef as well as working with the local high schools Home Economics Departments & Dumfries and Galloway College.