Born in North East England, Tom Anglesea has trained in some of the world’s best restaurants, working under Gordon Ramsay in London, Thomas Keller in New York, and Neil Perry In Sydney.

Tom returned to England after his travels to take the reins as Head Chef at The Red Lion in Wiltshire where he was awarded his first Michelin Star.

Tom now heads up The Laughing Heart restaurant in East London. Now in its fourth year, The Laughing Heart is famous for its daily-changing small plates menu and natural wine selection.

In 2019, Tom appeared on the BBC's Great British Menu, going all the way to win his fish course at the coveted banquet at Abbey Road Studios. Tom has a broad wealth of knowledge over several cuisines, is very fun to work with and loves to teach.

Ingredients

• 15 slices of pancetta, 2 pence thick and 20cm long
• 1 good whole chicken 1kilo-1 1/2 kilo
• pigs caul fat (you can pre order from any good butcher and soak)
• 250ml cream
• 3 eggs
• 1/2 bunch tarragon
• 1 savoy cabbage
• 2 litres cold brine, 7% salt

Equipment

• Sharp boning knive
• Scissors
• Clingfilm
• Food processor
• Sieve
• Piping bag
• Saucepan
• Tinfoil/Aluminium foil
• Colander
• Large pot