The key ingredient is a wonderful reflection of marcello's childhood; in the north east of brazil. Other recipes include family favourites, and finally - the opportunity to reproduce the magic on the menu at kinloch's fine dining restaurant.
About Marcello Tully
Marcello Tully is the Brazilian-born chef director of Kinloch-Lodge Hotel on the beautiful Isle of Skye. His love of food emerged at the age of 14, working in a local French restaurant where he discovered a passion for food that would shape his career.
With a six year grounding, working for Albert and Michel Roux, Marcello became their head chef at Home Rouxl, the UK's first ever sous-vide manufacturing plant. He then took the vast experience he had gleaned and moved into the food development and manufacturing industry, creating high-end dishes for the retail, catering and airline sectors.
In 2007 Marcello made the bold move to relocate his family to the north western isles, where he has never looked back. Gaining a Michelin star in 2010, retained for 7 years, Marcello's first publication 'The Key Ingredient' is available now.
A wonderfully clever layout. Each section is divided into the ingredients and method.
WITH EXPERT TIPS
Making your job stress free - Marcello even shares his secret methods.
"STUNNING FOOD PHOTOGRAPHY ACCOMPANIES EVERY DELICIOUS RECIPE"