As part of FOUR's series of videos, Chef Meid talks you through how to make a delicious duck salad. Having begun his career in the kitchens of his hometown Klaipeda, a small fishing port town in Lithuania, Martyn Meid was adept at cooking seafood and fish. Not only cooking, but curing and pickling to preserve the summer produce throughout the very cold winters. This influence is rife throughout his cuisine at INK, combining his passion for Nordic techniques and flavours with continental ingredients. Find out more about Chef here.

 

Directed & Edited | George Thermistocleous

© FOUR - The World's Best Food Magazine