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Welcome to my portfolio. You’ll find a selection of dishes served to our Supper Club guests using seasonal ingredients and locally sourced produce, whenever possible.
Starter: Scallops with peas, burrata & candied tomatoes
This dish is epitome of modern Italian cuisine - stunning combination of flavour and visual appeal.
Starter: Polenta, parmesan & I.O.W. tomato tart
Polenta and olive oil used to make these elegant tarts with a vibrant pesto and tomato filling
Starter:
Prawn cocktail baby gem cups
Juicy prawns bound in a rich mayonnaise topped with crunchy sesame panko
Starter:
Spiced squash wedges with labneh & mint
Soft, spicy roasted squash piled onto silky yogurt.
Fish Main:
Fresh Salmon with strawberry salsa
Strawberry salsa is a must for Spring and Summer
Fish Main: Whole roasted Monkfish Tail with Roasted Leeks & Thyme
This garlic and herb infused monkfish recipe is cooked on the bone, keeping the flesh flavoursome and moist.
Main: Vegetarian mushroom, chestnut & thyme pithiver.
Filled with chestnuts, mushrooms and thyme, carnivores will be jealous of what's on offer.
Main: Braised whole Beef Shin with Gremolata
This is an excellent cut of beef as it has lots of connective tissue which melts away in slow cooking, leaving deliciously tender and flavoursome beef which falls away from the bone.
Main: Rack of Lamb with Herb Crust
Roasted herby lamb rack seasoned with a blend of fresh rosemary, thyme and garlic.
Main: Braised Venison Cobbler
Braised venison haunch topped with fluffy horseradish scones and baby parsnips
Vegetables: Scalloped potatoes with anchovies & Saffron
A dish that delivers the twin pleasures of big, savoury flavours plus a delicate, crispy texture.
Vegetables: Green Bean & White balsamic miso salad
Desserts: Ultimate creme brûlée with chocolate-dipped strawberries
Desserts: Chocolate & Pistachio Tart with fresh raspberries
This was a gluten free recipe with a hidden layer of salted caramel
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