Sealing the lamb rib lets ready to be braised

Just a reminder..

Pan cooking my fresh duck, instead of sous vide everything. Iam finding that pan cooking them is great, it renders out the fat, and it makes the breast puff out, instead of shrinking. The flavours are more instense I’ve found and great roasted.

Making green brioche crumb, using parsley and thyme.

Wagyu brisket, sweet potato purée and puffed potato crisps

Confit duck legs ready to be shredded and rolled

Fresh from the garden ready for service. Herbs grown in the garden!

Fresh hand cut chips, simple, easy, tasty and chrunchy. Triple cooked, boiled, fried at 150 degrees let rest then fry again at 180 degrees. The secret is salt, lots of salt!!

Growing my own herbs to garnish the dish, fresh is best, organic and I know what is going on with my herbs. No additives.

The first coffee of the day, makes me happy, takes me from being half asleep to wide awake and ready