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Peanut butter and chocolate macaroons
One of the petit fours I put on while working pastry at roux. Traditionally a macaron is almond based but to enhance the flavour I used ground peanut in the shell. Then piped in a peanut praline and...
Manjari chocolate and hazelnut mousse
Working on pastry at Roux, setting up for the tasting menu. Manjari chocolate mousse with a hazelnut set custard centre. Coated with a dark chocolate, gelatine based glaze.
The Typing Room
Exactly 1 year ago, Sarah and I dined at the corner room, which is upstairs in the town hall hotel, Bethnal Green. So this year for Sarah's birthday treat, we decided to go for the 7 course...