A super fast and very satisfying way to inject some life back into yourself when you’ve eaten too much French food!
Forget steak and foie gras, the main reason I’m not vegetarian is chicken. To live without the deep savoury umami of a decent roast chicken is to live in grayscale. Today I’m turning up the saturation to fill tilt by cooking every part of the bird, both to showcase its versatility and to get the maximum usage out of this noble animal.
(16 / 20) Neighbourhood restaurant serving up very punchy Michelin quality dishes at a sensible price point. Attentive, friendly service and an enjoyable dining space, as long as no one is sitting at the table next to you.
So much food photography is the helicopter view and I so rarely take shots like this I thought I’d make a dish that would look nice viewed from above. It also tasted rather nice.
(15.75 / 20) Putting the other tedious neo-bistros to shame. This is what casual fine dining should be like; Unfussy food with great attention to detail, delivered in an authentically crampt, albeit joyful, dining room.
This dish is really about that under-loved vegetable, celery. I’ve cooked it 5 ways!
A sidewise take on eggs benedict using kale and croissants
(17.5 / 20) Very satisfying, well presented food in a truly stunning location. Certainly not the most innovative cooking we’ve ever experienced, but very enjoyable nevertheless.
This dish celebrates springtime with a perfectly cooked piece of clean cod, paired with a zingy fresh pea puree, edame beans, fresh shitakes, and a foam of reduced cream and shitake mushroom.
Crispy perfection with obscenely moist chicken in just 5 easy steps!