Febuary 9th du jour menu

Scallop and rosemary brochette

orange scented crosnes, rye crumble, Jerusalem artichoke veloute

Pressed leeks "a la ficelle" and king prawn

saffron marinated mussels, razor clam, mussel vinaigrette

Sous vide pork loin

cipollini and roscoff onion, french beans, chestnut tuille, sloe gin sauce, smoked bacon froth

Trio of English cheese

Winchester with its rind jelly, Cerney and beetroot, Tunworth with dried fruit and whiskey

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