Chef Michael Wignall Pea, Eel & Veal with Original barrel Minus 8 vinegar @michaelwignall_ @TheLatymer www.michael-wignall.co.uk
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Roasted beet & Bull’s Blood greens
Chef Jason Wnuk Roasted Beet, radish, Minus 8 vinegar, candied walnut, Bull’s Blood Greens, Maldon Sea Salt, goat cheese foam @jasonfwnuk jasonfwnuk www.carnevor.com Milwaukee, WI USA
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8 Brix Verjus butter
Chef Gabriela Neda 8 Brix red verjus butter @GabrielaNeda Calgary Petroleum Club Canada
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Smoked bone marrow, onion gravy
Chef Gareth Ward Bread, smoked bone marrow, onion gravy, Minus 8 dressing @garethward1 Ynyshir Hall Wales, UK
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