Chefs of Tomorrow at Druid St Market

Chef Dan Doherty (of Duck & Waffle fame) has chosen a line-up of ten promising young chefs from restaurants such as Fera, Petersham Nurseries and L'Escargot to show off their skills on stalls at Druid St Market for this five-week series. Among the dishes on offer will be a whole roasted goat made by Dan Gibeon of Brighton's Silo (Dec 5) and Madeira-braised veal shin with Bramata polenta and gremolata made by Alex Dome from Petersham Nurseries (Nov 21).