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