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Welcome to the blog section of my website, this contains events, news and general updates..
MasterChef Pop up
We have now done 3 pop-ups together, cooking at each other's restaurants. First we cooked at Roux at Parliament square hosted by me, then a couple of weeks later we met to cook at the Frog e1 -...
Master Chef Dinner
6 Chefs from Master Chef the Professionals are hosting evening and lunchtime events on Saturday 27th January 2018 at Roux @ Parliament Square in Westminster, London. Each Chef will cook a dish...
Rainbow Trout, Almond, Brocoli
This is the First Tester of a Trout, Almond and Broccoli dish Steve and I have been working on. When the Trout arrives in the kitchen we take the centre piece of fish, cure it in a salt/sugar mix...
White Chocolate, Strawberry, Pistachio
This is the first tester of a dish that I'm looking to put on the menu for summer, it has simple flavours combined with a handful of modern techniques that for me, deliver a great dish. White...
Buttermilk, Smoked Bacon and Thyme Bread.
In my spare time I like to improve my baking skills, so at home I made this super soft and tasty bread. Using buttermilk in the bread gave a much softer and dense texture, and with the smokey...
Cod Cucumber and Oyster
In the restaurant we tend to have a lot of wastage when we use ingredients such as Cod. So with this dish I've utilised all of the Elements. The cod loin has been salted to draw out some...
Butter for Service
For us at the restaurant attention to detail is everything. The first thing you see as a guest is our bread and butter, very simple but done well can look impressive. Here we have a...
Puffed Tapioca, Taramasalata and Dill
Cooked and dehydrated tapioca pearls finished with squid ink, puffed in 210 degree oil. Emulsion made from a dill oil, taramasalata made from smoked cod roe. Dusted with a powder made from dried cod...
Macadamia praline parfait, toffee parsnip ice cream, pink lady apples
A dish I put on the lunch menu at roux, a praline parfait, between sheets of caramelised filo pastry with pink lady apples cooked sous vide in a acidulated caramel, then a parsnip and toffee puree,...
IPA and treacle farmhouse loaf.
Wanted to make something a bit more interesting for breakfast on Sunday. A traditional and simple farmhouse loaf recipe but replaced water for a strong IPA beer, that with the addition of...