• 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

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

“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

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

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

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

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

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

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 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