Recent dishes

My apologies for lack of regular posting recently. Due to a number of projects taking up my time at work and out at the moment i will post when i can. Here is a consolidation of some dishes wev'e done recently.

Tenderloin of beef

beef and goose liver spring roll, vegetable galette, caramelised parsnips, sauce Bordelaise

Pan seared sea bream

ricotta gnocchi, citrus and chickpea shoot salad, Jerusalem artichoke, hibiscus foam

Amuse bouche

Razor clam ceviche

Poached lemon sole roularde

steamed mussels, bok choy, morels, sweetcorn veloute

Sous vide Hyden Farm duck breast

confit leg, fresh orange, carrot and spinach, medjool date sauce

New menu dish

Hello,

This is another finalised dish for my new a la carte menu. It is a dish that has been working well for the pick up and also for the mis en place. There is a cube of braised brisket to add richness to the dish. The potatoes are made by mixing potato puree and choux paste together and combining sour cream and freshly chopped tarragon.

Tenderloin of Casterbridge beef and brisket,

baby turnips, chestnuts, pickled radishes and sour cream and tarragon potato beignets