Salmon in seconds…but don’t try this at home!

 

Head Chef Tom shows how to expertly (and of course speedily) fillet a whole fresh 2.3kg Salmon. It takes long training, a keen eye, very sharp knives, and lots and lots of practice. Great work Tom, and note the glorious blue skies we have here too. But then, whatever the weather, there are always lots of treats at Mellington Hall.