Eleventh Collection

Savory Mushroom, Arugula And Cheese Crepes - a part of the cookbook photo shoot.
Savory Mushroom, Arugula And Cheese Crepes - a part of the cookbook photo shoot.

Savory Mushroom, Arugula And Cheese Crepes - a part of the cookbook photo shoot.

Chef Adam Bennett took over The Cross, Kenilworth (UK) and within 6 months gained a Michelin star.  A year later and his food still speaks for itself.  Innovative, creative and deeply delicious!<br />
This was taken for a feature in the Seasoned by Chefs Magazine - Hens egg, crushed peas, asparagus veloute. <br />
<br />
Chef: @chefadam_1<br />
Restaurant: @thecrossatkenilworth<br />
Feature: @seasonedbychefs<br />
Photographer: @jodihindsphoto
Chef Adam Bennett took over The Cross, Kenilworth (UK) and within 6 months gained a Michelin star.  A year later and his food still speaks for itself.  Innovative, creative and deeply delicious!<br />
This was taken for a feature in the Seasoned by Chefs Magazine - Hens egg, crushed peas, asparagus veloute. <br />
<br />
Chef: @chefadam_1<br />
Restaurant: @thecrossatkenilworth<br />
Feature: @seasonedbychefs<br />
Photographer: @jodihindsphoto
Jodi Hinds

The United Kingdom

Chef Adam Bennett took over The Cross, Kenilworth (UK) and within 6 months gained a Michelin star. A year later and his food still speaks for itself. Innovative, creative and deeply delicious!
This was taken for a feature in the Seasoned by Chefs Magazine - Hens egg, crushed peas, asparagus veloute.

Chef: @chefadam_1
Restaurant: @thecrossatkenilworth
Feature: @seasonedbychefs
Photographer: @jodihindsphoto

Gluten-free Black Tiger Shrimp Penne topped with cherry tomatoes and fresh basil leaves as a perfect home-cooked meal, which will be featured in a cookbook.
Gluten-free Black Tiger Shrimp Penne topped with cherry tomatoes and fresh basil leaves as a perfect home-cooked meal, which will be featured in a cookbook.

Gluten-free Black Tiger Shrimp Penne topped with cherry tomatoes and fresh basil leaves as a perfect home-cooked meal, which will be featured in a cookbook.

Chef Adam Bennett took over The Cross, Kenilworth (UK) and within 6 months gained a Michelin star.  A year later and his food still speaks for itself.  Innovative, creative and deeply delicious!<br />
This was taken for a feature in the Seasoned by Chefs Magazine - a beautiful chocolate and confit orange tart with blood orange sorbet.<br />
<br />
Chef: @chefadam_1<br />
Restaurant: @thecrossatkenilworth<br />
Chef Adam Bennett took over The Cross, Kenilworth (UK) and within 6 months gained a Michelin star.  A year later and his food still speaks for itself.  Innovative, creative and deeply delicious!<br />
This was taken for a feature in the Seasoned by Chefs Magazine - a beautiful chocolate and confit orange tart with blood orange sorbet.<br />
<br />
Chef: @chefadam_1<br />
Restaurant: @thecrossatkenilworth<br />
Jodi Hinds

The United Kingdom

Chef Adam Bennett took over The Cross, Kenilworth (UK) and within 6 months gained a Michelin star. A year later and his food still speaks for itself. Innovative, creative and deeply delicious!
This was taken for a feature in the Seasoned by Chefs Magazine - a beautiful chocolate and confit orange tart with blood orange sorbet.

Chef: @chefadam_1
Restaurant: @thecrossatkenilworth