Recently our point and shoot took a trip across the Pennines to our customer, and award winning plant-based chef, Eddie Shepherd.
We asked him to use a point and shoot for the first time, and let us in to a week in the life of his underground restaurant, Walled Gardens.
Not your average restaurant, Eddie's week includes liquid nitrogen, lab equipment, collecting honey from his bees and winning 'Chef Of the Year' at the Manchester Food and Drink Awards.
