Tuna / grapefruit / nori / miso

Pressed cured tuna & leek confit, layered with nori. Finished with pink grapefruit, miso & cucumber.
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#passionate #chef #chef s #brigade #kitchen vibes #kitchen #cookery #textures #chef slife #foodie #cure #flavours #confit #loveforfood #tuna

Waldorf / old spot pork / black pudding / parsley emulsion

Old spot pork pate en croute with stornoway black pudding, veal & aged malt vinegar jelly. Finished with parsley emulsion & waldorf salad.
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#passionate #chef #chef s #foodie #cookery #kitchen #kitchen vibes #brigade

Pie / norfolk quail / carrot / thyme

Working on our spring menu at Lloyd's & featuring is our quail pie. Glazed pate brisee encasing quail supremes, mousseline of chicken, confit carrot, wrapped in spinach, scored & baked.

Looking forward to this going on the menu 👨‍🍳
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#chefs

Bordelaise / hereford featherblade / roscoff / celeriac

Slow braised beef featherblade, glazed in its own sauce, roasted roscoff onion, hollowed & filled with celeriac choucroute, mustard, its own onion centres & finished in brown butter.
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#classical #cookery #braised #chef

Paris brest / sussex blue / date / pretzel

This is our cheese course on at llyods of london by our incredible pastry chef. Paris brest, pretzel cremeux with date insert. Served alongside alsop & and walker sussex blue, combination is stunning.
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#passionate #chefs #brigade

Maris piper / hen of the woods / baron bigod / truffle

Slow cooked layered maris piper, pressed overnight & finished in beurre noisette. Roasted hen of the woods, whipped baron bigod & shaved black truffle.
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#passionate #chef s #chef #brigade #ingredients #foodie #pommedeterre

Lemon sole / cornichon / caper / moscatel

Poached lemon sole, sole mousseline, smoked rapeseed crust, sauce made from the bones. Finished with liliput caper, cornichon, moscatel vinegar & pomme paille. A slant to fish & chips.
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#cookery #classics #whenlifegivesyoulemons

🙏❤️x

The last post / lloyd's of london / remembrance

A chiling experience to see, to pay respect & remember the fallen heroes ❤️🙏
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#remembrance day #remembrance #heroes #poppies #respect

Pappardelle / pumpkin / sage / pecorino

Poached filled & rolled pumpkin pappardelle, sage veloute, finished with pecorino & cardinale olive 🫒 oil.
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#passionate #chef #foodie #brigade #kitchenlife #chef slife #foodgloriousfood #textures #ingredients #lovefood #lovewhatwedo

Cod / black trumpet / hazelnut / cider

Confit cod, black trumpet mushrooms, pickled hazelnuts & cider normande, split with parsley oil & sauce served tableside.
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#passionate #chefs #brigade #foodies #cookery #foodgloriousfood #ingredients #textures #chefs life #saucenormande

Hogget / swede / rosemary / raisin

Hogget loin with its own mousseline, finished in cavolo nero. Pickled swede, swede mash, poached golden raisins & rosemary.
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#passionate #chef #brigade #cookery #chef slife #foodgloriousfood #textures #hogget #flavours #kitchenvibes

'Crab on toast' / whitby crab / chervil / brioche

Quick pass shot of our crab on toast. Potted whitby crab, whipped head meat, chervil, nasturtium & mignonette dressing, finished with brioche wafers.
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#pass ionate #brigade #foodie #textures #flavours #cookery #chefslife #pass

Turbot / turnip / trompette / hispi / bordelaise

King of the sea 🔥
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#chef #foodie #cookery #brigade #foodgloriousfood #classics #kingofthesea #turbot #ingredients #flavours #textures #passionate #love #care #time #chef slife

Guinea fowl / parsnip / salsify horseback / parsley

Ballontine of guinea fowl & salsify horseback. Puree of parsnip & prune. Finished with parsley emulsion & guinea fowl veloute.

#passionate #chef #foodie #cookery #love #brigade #classics #flavours #textures #chef slife

Pappardelle / pea / potato / mint

Pappardelle filled with pea, potato & mascarpone. Rolled, poached & finished with mint veloute, pea pod oil, pea shoots & dill
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#passionate #chefs #cookery #foodies #brigade #summervibes #flavours #textures #kitchenlife

Wishing everyone the very best of luck today 👨‍🍳❤️Nx
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#dreambig #NCOTY #chefs

Sardine / tomato / nasturtium / aged balsamic

Torched cured cornish sardine fillet, sardine ballontine filled with smoked tomato tomatade. Pressed nutbourne tomatoes, finished with sea salt, aged balsamic & nasturtium
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#chef #chef slife #summer #foodie #sardine #flavours

Gooseberry / clotted cream / vanilla

Tartlet of poached & raw gooseberries, vanilla clotted cream custard, gooseberry jam. Finished with blackcurrant sage & anise blossom
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#passionate #chef #chef slife #patisserie #cookery #custardtart #flavours #textures #foodie #dessert

So happy for you, Steve. Congratulations on an incredible achievement & so so deserved for all that you have done for young chefs with the graduate awards ❤️x