intermission

So after 3 years in one place i am finally spreading my wings. London Town.
There is a brand start of the art hotel opening and i have been lucky enough to get a job on the pre opening team. Very excited but I dont think i will be doing any cooking for a while!
Watch This Space...

Halloween Eating

festive this one, just in time for halloween!

pumpkin bavarois, maple syrup jelly, caramalised seeds, rum reduction, micro-celery

Mix and Match

So I took a really early Fat Duck recipe for carrot toffe and made a caramel sauce, then took Mr. Kellars carrot cake and tweaked it a little to suit my needs, added a few orange segments and some candied zest. A little quinelle of Grand Marnier ice cream and some peanut croquant later made this dish all happen. Many thanks to Heston and Thomas for the insperation on this.

Carrot and orange cake, carrot caramel, orange segments, candied orange zest, grand marnier ice cream and peanut croquant

Watercress Ice cream

So doing a Tasting Menu dessert from hampshire is starting to get a little bit hard to be original. Secretts Farm happen to grow watercress. That will do!

Hazelnut micro-cake, Watercress ice-cream, White chocolate cream, Frangelico jelly and honeycomb

Whiskey and Blackcurrants

New dish I did using New Forest Blackcurrants adn Jim Beam whiskey.

Blackcurrant Ice-cream and Sorbet Terrine, Cassis Jelly, Whiskied Blackcurrants, Whiskey Sugar, Whiskey Fluid-gel, Olive oil Sponge

Keep It Local

So the Plums on my Hotels Estate were ready for the picking last week. So here is a little trio for the tasting menu. Cant get more local than that!

Golden Plum Crumble, Plum Sorbet, Almond & Plum Tart

Dessert in a Glass

First attempt at a Dessert in a glass, pretty happy with it! Very Summery vibe on this.

Tomato and Strawberry Jelly, Strawberry Mousse, Toamto and Strawberry Jam, Brioche Croutons, Goats Milk Ice-cream and Strawberry Ribbons.

New Tasting Menu Dishes

Chapel Down Sparkling Rosé Granité, Candied Brioche, Sherry Vinigar Jelly.

A nice refreshing 'sorbet' course before.......




Black Cherry and Kirsh Savaran, Macerated Cherries, Ricotta and Cherry 'Crush', Honeycomb and Cherry Ripple Ice Cream

Summer Pudding

So, Head Chef says lets put summer pudding on the menu...... ok then!

Summer Pudding, Clotted Cream Espuma, Confit Strawberries, Strawberry Sugar, Crispy Mint.

Personal Achievement

This is a personal challenge that I have just finished. A few years back I made a version of this for a well know Catering Competition, I did very well but as it was in the static class it was not edible. Not Great. So the 2010 refix is here...
Its a classic flavour pairing of Rhubarb and Custard but made into a Dessert terrine. Served with Quince sorbet, white chocolate cream and a Rhubarb chip. The terrine itself consists of......

Rhubarb Jelly, Rhubarb Fool, Honey Poached Rhubarb Battons, Custard Mousse and Wrapped in Rhubarb Strips.

First things First

First blog, first post... Im new to this so bear with me! I work in the pastry of a busy 5 star Hotel in the English country side. I have been creating my own dishes for a while and now is the time to blog them. Here are a few of my previous creations...

Rhubarb Pavlova with White Chocolate Ice Cream

Frozen Yoghurt Parfait, Mango salad and Lime sorbet

Chocolate and Beetroot


This should be the shape of things to come, im always trying to keep it fresh so stay tuned!