Eat & Drink

FLAVOUR Guru By Andrea Louise Thomas Photos Yanni

By Andrea Louise Thomas Photos Yanni

F

rom his first foray into the high energy, high stakes environment of a professional kitchen as a 16 year old, Adam Sanderson was hooked. He’d been working front of house at the Marriot Hotel in Newcastle, England. His keen interest in the workings of the kitchen caught the attention of the head chef and he was hired as an apprentice

E ssence

66 | PENINSULA

January 2020