A tasty crumb full of powerful flavour to enhance any dish.
A deliciously simple fish dish with fresh foraged wild garlic.
I briefly talked about the braised pork belly in my surf and turf article. I’ve cooked some more since then and this time remembered to take some photographs of the process.
Fennel and Oregano Loaf
How to make the greenest Pea purée you have ever seen.
Ribeye / Red Onion Marmalade / Portobello Mushroom /
A good way to start a monday
Knives / Spoons / Lemons
The Recipe for a night at the stove…
Working the pass. Probably every chefs favourite job. No cooking just running the show and making everything look good. Christ it gets hot though.
This is where the magic Happens in these two tiny little rooms (which probably look bigger because of the fisheye lense) we cook for up to 80 people per night starters mains and desserts, yet so many people don’t understand why we get stressed or how its so difficult or how we cannot seat them…