by Kate Colley | May 15, 2022 | Recipes
by Chef Ned Bell Poached Wild BC Spot Prawns: -2 lbs of fresh live BC spot prawns -have a bowl of ice water ready to put the spot prawns in when they come out of the boiling water -remove the heads of the prawns -in a medium sized pot of boiling water, drop...
by Kate Colley | Nov 20, 2021 | Features
Vancouver Magazine interviews Chef Ned Bell on sustainable salmon. Naramata Inn’s chef and partner has a bone to pick, and stresses the importance of cultivating responsible salmon practices in BC. Read the article here. November/December issue | Vancouver...
