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  • Here you will find photos, recipes and ramblings on food in its many forms. History student turned chef, I currently do my own thing as part of Free Company.
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In the House of Wolf

This month we were invited to do a mini pop-up in the Victorian pleasure palace that is House of Wolf in Islington. We jumped at the chance to work in such a great venue, following on the heels of Blanch and Shock as we had done at The Endurance. We put together a menu we … Continue reading

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Endure

So it turns out running a restaurant is a lot of hard work; who knew? I want to start by thanking everyone who supported us. First and foremost the guys from The Endurance – Kerry, Billy and Patrick – who gave an amazing opportunity to three young guys on, frankly, shockingly little evidence. My thanks … Continue reading

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“The South” with Blanch and Shock

It has been a long while since my last post but with good reason. Things have been especially busy recently with a few projects I have been working on for some time poised to get off the ground. I recently spent two days at Rocksalt in Folkestone as a result of my competition win last … Continue reading

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Dog Eat Dog

I will never take the piss out of a Great British Menu contender again. Probably. The restaurant group’s competition took place this Monday and it was the culmination of quite a lot of work for me. Those of you who know me at all will be aware of how overdeveloped my sense of competition is, … Continue reading

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Cherry Bomb

Everyone loves a bit of magic, something that deceives the senses. Recently I have been working on my dessert for the upcoming competition at work, looking at the combination of cherries and almonds. I wanted to bring a sense of fun and whimsy to the plate and was looking to create fake cherries to sit … Continue reading

Lemon Redux

Lemon – Redux

So a while ago I posted on this dish, which I was quite pleased with. Having given it to our exec chef he was slightly dubious about the charcoal. This was a bit of a kick in the balls because pretty much everyone else who had tried it was pleasantly surprised by that element. Nonetheless … Continue reading

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Dinner at the Russet

Here is a link to the write up of a dinner I helped Blanch and Shock cook just before Christmas. It was a great evening and I always enjoy working with them, they always have various projects on so if you get the chance to eat their food definitely go for it. Thanks to Blanch … Continue reading

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Best Laid Plans and ‘Definite Inconsistencies’

Best Laid Plans and Definite Inconsistencies ……………… Cooking entails a lot of failure, at least for me. Not having a typical culinary background, no catering college or teenage years spent in a pro kitchen, a lot of the dishes and components I work on require a lot of finessing before they work how I want … Continue reading

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Goatee

The next round of our competition at work is coming up soon and I have started working on the dishes I am going to present there. The prize is pretty amazing so I have taken a bit of time off next week to dedicate to perfecting the dishes – expect a flurry of posts on … Continue reading

Tobacco Infused Milk

Tobacco Foam Mk.I

Well my first approach at the whole tobacco foam component for my Coffee and Cigarettes dessert was certainly informative, if not overwhelmingly pleasant. I did a couple of variables, blanching the tobacco for some, heat infusing it in others. What I can categorically say is that the heat infused – unblanched tobacco was far too … Continue reading