15 Sep From Farm to Table

From farm to table Our fantastic Chef, David cooked up some delicious treats from the Wellbeing Garden at Eiffage Kier Ferrovial BAM (EKFB) West Street. He used the homegrown courgettes and tomatoes from the garden and made courgette fries served with a parmesan aioli plus chargrilled courgette with grilled halloumi and honey roasted cherry tomatoes