Home Sweet Home

Recently I was back staying with my parents, and as my Dad is in the catering trade my skills were fully abused for what was going to be the start of 2 weeks off.
First there was a dinner for 100 on board H.M.S Victory. This 200 year old war ship is not really the best place (as far as chefs are concerned) for a formal dinner. It has no kitchen of any kind and the ceiling is exactly the same height as me. But with all this 2 chefs, and a very helpful mother managed to squeeze out 3 courses in about an hour and a half. Im still not sure how we did it!




While I was at home being fed and watered, I decided I would make the dessert on the Sunday. To kind of 'show off' what I get up to at work!



Strawberry and Rhubarb Soup, Oat Crumble, White Chocolate Quinelle, Rhubarb Chip.

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