I am a great fan of full fat ingredients because I strongly believe that’s where the flavour lies. This Pork belly is braised with a bold stock of soy, mustard, honey and the liquid is reduced to make our sauce and served with a classic pomme puree and baby leeks. It is a dish that will always please the food lovers.
This dish is all about the quality of these delica pumpkins they’re incredible, nothing at all like your traditional watery Halloween pumpkin, these are sweet, dense, rich and decadent. A lovely liver and bacon dressing balances the dish and brings the whole thing together, this is a real favourite of mine!
Making any kind of fresh pasta yourself tastes so much better!!! And these pumpkin gnocchi are a fun example of that, Here with the mussels, smoked bacon and crispy skin bream this dish has all the hallmarks of a great winter fish dish. It’s interesting, seasonal and delicious to eat.
The star of the show is the fig the most beautiful, sweet, soft fruit goes amazingly well with the caramelised shallot, and the salty goats cheese. Such a classic combination - perfect for Autumn.
This dish is been served at the restaurant and is very special to me because it showcases the way I work. It might seem like there are many ingredients, but you get 3 different ways to cook the artichokes and sharpen your skills. Learning how to utilise and get the most out of an ingredient is a very cheffy skill!