The Ledbury sous chef April Lily Partridge has been named 2023 Roux Scholar, becoming the second women ever to win the high profile cooking competition.
Meet Analiese Gregory, a chef who fishes, forages and hunts
MARK KENNEDY, AP Entertainment Writer
March 15, 2021
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1of14This combination photo shows How Wild Things Are: Cooking, Fishing and Hunting at the Bottom of the World, by Analiese Gregory, left, and a portrait of Gregory. (Hardie Grant Books via AP, left, and Adam Gibson via AP)Adam Gibson/APShow MoreShow Less
2of14This combination of photos shows recipes, from left, tomatoes and peaches with honey vinegar and burrata curds, Mulberry clafoutis, Cashew miso cream with young vegetables and a Crayfish and lovage omelette, from the cookbook How Wild Things Are: Cooking, Fishing and Hunting at the Bottom of the World, by Analiese Gregory. (Adam Gibson/Hardie Grant Books via AP)Adam Gibson/APShow MoreShow Less