lol

Life is too short innit LoL

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you’re welcome Xx 😂

Thanks 🥰🙌🏻

🤣

Cheers 🙌🏻😍🍾

Those who have dined at Sao Paulo Project already know this little guy! My take on a British classic ‘Cheese and Pineapple’ on Great British Menu • Dewlay Cheese Garstang White & Heart-of-Palm Mousse / Caramelised Pineapple Puree / Brioche Crouton

New traders at Hatch include a new South American/American South concept from Caroline Martins and a sustainable vintage/preloved store by Age UK Campaigns Ashley Carter Lawlor Find out more here - aboutmanchester.co.uk/hatch-new-trad…

Where to visit for food today? Award winning chef joins our card partners - mailchi.mp/80db2b0e69e4/a… Caroline Martins Dormouse Chocolates Blossom Street Social ancoats+ Canal St Card #sampa #ancoatsplus #canalstcardpartner

(2/3) And on the fire pit we’ll have Caroline Martins of Sao Paolo Project, Another Hand, @Erst_mcr and WhereTheLightGetsIn

Revealing your VIP Village open fire takeovers – curated by and raising money for Eat Well Manchester. Serving from 3pm Fri-Sun and 5pm Thurs! Upgrade your weekend to VIP today – accompanied under 16's enter the Village free with their wristband. discoverthebluedot.com/vip

The wonderful Caroline Martins with the 300 meals she cooked for us last week 🙌🙌

Caroline Martins is the latest chef to join Great British Chefs! 🌟 ⁠ Leaving behind a career in plasma physics in the US to chase her dream of becoming a chef, Caroline Martins has gone on to make a name for herself here in the UK thanks to her refined modern Brazilian

Have you ever tried pao de queijo? 🇧🇷 Sao de queijo is an iconic Brazillian bread, made with tapioca starch and cheese for chewy, cheesy gluten-free bread buns. Here Caroline Martins serves her pao de queijo with a really simple sweetcorn compound butter, which in the restaurant

This elegant starter from chef Caroline Martins is made by cutting out a thin sheet of cold smoked trout, and then serving it with a ponzu-like calamansi sauce, and herby lovage oil. It’s an elegant and light starter, perfect for serving with high quality trout.

These barbecued tiger prawns 🦐 are wrapped in banana leaves and marinaded in lime juice, coconut oil and coconut powder, for an extremely fragrant and juicy prawn. Caroline Martins cleverly removes just the midsection of the tiger prawn’s shell, allowing the flavours to get

Leaving behind a career in plasma physics in the US to chase her dream of becoming a chef, Caroline Martins has gone on to make a name for herself here in the UK thanks to her refined modern Brazilian cookery. Find out more on our website! greatbritishchefs.com/chefs/caroline…

SAMPA: An intimate chef’s table set in the basement of a Northern Quarter sports bar? The latest project from acclaimed chef Caroline Martins is certainly not your typical venture, but it sure is a fascinating one… manchesterwire.co.uk/sampa-by-carol…

SAMPA is a chef's table restaurant - up to 10 covers a night - featuring a 12-course tasting menu. Caroline Martins showcases exotic Brazilian ingredients and techniques, and gives a modern twist to dishes found across the 26 states of Brazil 👉 ow.ly/Ak1P50Vwy77