Tony Sing visits Michel roux Jr in the Food and Drink kitchen to serve up a tasty Roast Venison with Burns Night Haggis ravioli and vegetable consommé.

Tony first began his foray into cookery via a Youth Training Scheme when he was 16. Today, he is the chef-director of two Edinburgh restaurants: Oloroso and Tony’s Table.

Michel says about Tony’s dish: “The deliciously rich flavour of venison is served here in an imaginative combination of fine Scottish ingredients, Italian pasta making and a dash of French culinary skill.”