Simon Hulstone creates a festive Egg-Nog pain perdu with his Global Sai utility knife

Simon’s restaurant, The Elephant in Torquay has held a Michelin star since 2006 and in addition to his many projects; Simon has twice represented Great Britain in the Bocuse d’Or, the world’s most prestigious culinary competition.

This month, Simon uses the SAI-M03 13.5cm santoku knife to create a festive egg-nog pain perdu with caramelised apples and mincemeat clotted cream.