Kicking off

December is here and the streets are hustling and bustling full of shoppers trying to buy that special gift for their loved ones.........................Did that in November!!

Heres some plates...

Pan roasted loin of venison, Valrhona chocolate and raspberry ganache, warm leek terrine, poached salsify, port sauce

Loch Duart salmon and Jon Dory mosaic, pink grapefruit, fennel, ginger, Bormano olive oil

Merry Christmas everyone : ))

Valrhona and raspberry vinegar ganache

200ml good quality raspberry vinegar (reduced to 50ml)

60g butter

50g 70% chocolate

Over a double boiler, add the vinegar. Melt the butter into the vinegar reduction until fully incorperated. gradually add the chocolate until fully incorperated. Control the heat to make sure it does not get too hot. Pour into a container and chill.

Back from my break

Merry Xmas and a happy new year to everyone. I took a little posting break for a few weeks. These are some of my recent dishes

Gratinated tian of confit salmon and crab,

cauliflower, beetroot, thai basil

Duo of fallow deer

Roasted tenderloin, cherry brandy froth, walnut and horserasish legere;

Spiced carpaccio, pomegranite vinaigrette, pomme souffle

Seared gurnard fillet

Scottish mussels, papperdelle of pasta and salsify, saffron and orange mussel broth

Roasted tenderloin of Longhorn beef

oxtail marmalade, celeriac, wild mushroom duxelle, Chasseur sauce

New Forest Nanny goats cheese

thyme and black pepper honey poached pineapple, dried fig

Ballontine of Loch Duart salmon, seasonal vegetables, pink grapefruit, fromage blanc and fresh herbs