Robata - Bjerrum, Silla

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Résumé :
A comprehensive cookbook to cover everything you need to know about the methods and traditions of Japanese slow grilling. Includes 80 healthy recipes using meat, fish and vegetables.

Biographie:
Silla Bjerrum fell in love with sushi while working at Chelsea's boutique sushi bar, Nippon Tuk. Silla immediately showed a flair and affinity for the novel cuisine and proceeded to spend several months in the sushi capital Tokyo to hone her skills. Silla co-founded Feng Sushi as a more environmentally sound sushi outlet. On behalf of Feng Sushi, Silla has been awarded the City of London Prize for Sustainability in 2011 and again in 2012 and the SRA’s (Sustainable Restaurant Association) Prize for Innovation.
 
Silla is a keen sushi teacher and is a permanent staff member at the excellent Billingsgate Seafood Training School delivering a very popular sushi course on a regular basis.  She also teaches regularly at Richard Bertinet’s The Bertinet Kitchen, Divertimenti and Leith’s School of Food and Wine, and has various corporate clients like Holroyd Howe, Microsoft, Ichiban and Hotel Peponi on Lamu, to name a few. She has participated in various pop-ups, food networks and dinners, the most prestigious of which are the James Beard in New York and The Oxford Food Symposium. Recent events include a charity dinner for the Fishermen’s Mission at Melbury House in Dorset and an appearance at the prestigious Feast with a Chef in Bristol.