Promotion

Hi all,

My apologies for lack of movement on this blog. I have recently been promoted to Executive sous chef in my hotel and have found my role extended to other areas of the hotel and priorities have kept me away from blogging and focusing more on my new role. It is a fresh challenge for me and i am relishing the tasks that lie ahead. I am also thrilled that Spring vegetables have arrived over the past few weeks, winter is too long!

Here are 3 dishes that i have done over the past few weeks. Leading up to a busy bank holiday weekend in the hotel so will keep my camera with me and snap what i can, when i can

Cheers,

Craig

Noisettes of lamb

Provencale cherry tomatoes, saffron cous cous with sumac, smoked yoghurt

Slow poached Devonshire cod

mustard and Serrano ham crust, calamari, balsamic

Foie gras pave

apple poached beetroot, Pinot noir gelee, milk jam