Russell Bateman creates a hand dived scallops with seaweed dashi recipe

Russell Bateman, National Chef of the Year winner in 2014, creates a stunning dish of diver caught scallop, scallop seaweed dashi, salt baked celeriac and pickled apple which he created live on stage at the recent The Staff Canteen Live at the Hospitality show 2015 NEC in Birmingham. Get the recipe here The Staff Canteen, is a website f