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Edward Clegg

Chef Edward Clegg has been in the culinary profession for 25 years, working with some of the world’s top chefs in the UK and South Africa. As an advocate of innovation and technology in the culinary industry, Edward has specialised in molecular gastronomy and fine dining. He is also actively involved in the avant-garde food movement.

When it comes to food Edward has a passion that is second to none. He lives for food and works to attain nothing less than perfection. After years of industry experience, training has now become his career path and he has joined ICCA Dubai, passing on a great deal of knowledge to the younger generations.

Video Description

Learn from some of the top teaching chefs in the world in the ICCA Dubai's exclusive masterclass. Taking you through some of their intermediate dishes from their professional diplomas, these episodes are packed with useful cooking tips and techniques.

In this episode ICCA Dubai's masterclass, Chef Edward Clegg will show you the process of preparing a quail spatchcock with a berry glaze. Including the techniques of spatchcocking the bird, readying it for presentation and making the glaze, this masterclass will cover many important cooking lessons. 

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1 quail

Salt and pepper (as required)

1 tbsp oil

1 tbsp thyme

1 tbsp mixed berries

1 tbsp red wine

½ tbsp sugar


Spatchcock the quail by splitting open the quail along the backbone. Remove the backbone and all other bones except the leg bones.

Combine the salt, pepper, thyme and oil in a small bowl.

Rub the marinade on the quail.

Heat a griddle until hot and cook the quail for 2 - 3 minutes, then turn and cook on the other side for 2 - 3 minutes, or until the quail is cooked through.

To prepare the sauce, combine berries, sugar and the wine. Cook gently.

Reduce until thick coating consistency. Strain, season and serve on the grilled quail.