Colin Gray

Colin Gray Follow

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Capital Cuisine at the National Eisteddfod, Cardiff Bay
Little sugar workshop for the chefs at St Davids hotel today
Research! Dublin. Work it out!
Ofcom board dinner tonight. Vegan dessert - date and avocado chocolate creme, roasted malted barley, praline micro sponge, pear crisps, Malta and maple syrup, cinnamon roasted pear
Capital Cuisine at the Castle today preparing Welsh canapés for the Royal visit with Orchard Media #thinkorchard #walesfood #harrymeghan #welshfood #walestourism
Cheeky little board room lunch at Grant Thornton
Just another day at the office!
Ready for service at the Parc y Scarlets
Almost ready for 700 people at the Parc y Scarlets
First production run of our dressings for Blodyn Aur. Stunning