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