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Beef Carpaccio

We use entrecote

Making sure that we trim off all excess fat to make it as lean as possible.

We then wrap it in cling film and press it in one of our orange moulds.

To achieve rectangle shape.

Pickled Carrot

300ml Carrot Juice

50g Sugar

1 Sprig of Thyme

1 Sprig of Tarragon

10 Black Peppercorns

100ml Water

100ml White Wine Vinegar

7 Carrots: Peeled and cut 2-3mm thick. 

1. Bring everything except the carrot strips to the boil and leave to infuse.

2. Pass, place back in a pan, add the carrot strips, cover with a cartooch and cook the carrots in liquor until al dente.

Pickled Silver skin Onions

100g Shallot, roughly chopped

30g Caster Sugar

10 Black Peppercorns

1 tsp Coriander Seeds

1 Sprig of Thyme

1 Sprig of Tarragon

1 Bay leaf

400ml Water

200ml Vegetable Oil

150ml White Wine

150ml White Wine Vinegar

500g Silver skin Onions, peeled and trimmed

1. Bring all the ingredients except the silver skins to the boil and infuse.

2. Pass, place back into a pan, cover with a cartouche, and cook until el dente.

3. Store in the liquor until needed to develop the flavour.

Pickled Baby Turnips

100g Shallot, roughly chopped

30g Caster Sugar

10 Black Peppercorns

1 tsp Coriander Seeds

1 Sprig of Thyme

1 Sprig of Tarragon

1 Bayleaf

400ml Water

200ml Vegetable Oil

150ml White Wine

150ml White Wine Vinegar

2 tbsp Honey

1 box Baby Turnips, washed and stems trimmed

1. Bring all the ingredients except the baby turnips to the boil and infuse.

2. Cook the baby turnips in a pan of boiling salted water until the turnips are cooked half way.

3. Pass off the pickling liquor, place back in a pan, add the turnips, and continue to cook until el dente.

4. Store in the liquor until needed to develop the flavour.

Onion paper

5 Spanish onions

1 tbsp unsalted butter

1 tbsp olive oil

3 tbsp isomalt

Slice peeled onions finely on the mandolin, add butter and olive oil.

Carefully sweat the onions off, approx. 2 minutes.

Clingfilm sauce pan and place on the left middle side of sauce stove on rings.

We do not want direct heat contact; allow to cook slowly about 2.5 hours until caramelised.

When caramelised place in bar blender and blend until smooth, pass and place back into sauce pan. Now add the isomalt and bring back to boil.

Sprat on to silicon mat and dry in middle oven over night.

Smoked marrow bone

Push the marrow bone out of bones.

Stuck in the freezer for about 10 minutes.

Cut the marrow bones into 1cm squares.

Put back in the freezer.

Place smoking chips mixed with brown sugar in gastronome tray and place on heat.

When start to smoke place the marrowbones in it and cover with a second gastronome tray.

Making sure that the edges are tightly covert in aluminium foil.

After 5 minutes place on ice water to reduce the heat inside of the trays.

When ready freeze them. Pane the marrow bone in bread crumbs twice.

Season the flour with smoked salt.

Deep fry when on order.

Extra garnishes

Mustard frill

Horseradish cream

Salt, pepper

Olive oil

Orange and chocolate pave

Orange and cointreau ganache

250g cream

200g dark chocolate

30g   stock syrup

40ml cointreau

Cest of 1 orange

 Honey comb

100gr    sugar

50ml   glucose

30gr       honey

7g        bicarbonate of soda

Put sugar, glucose, Honey in heavy sauce pan and bring to boil.

When the mixture reaches 160  on sugar thermometer add bicarbonate of soda.

Pour into oil brushed tray and let cool down.

When cold break up into small chunks and mix with orange powder.

Orange powder

100g    sugar

250ml water

Peelings of four oranges with all the white removed

Bring water and sugar to boil and add the orange peelings and boil for 15 minutes.

Dry in oven on 120 for about 90 minutes.

Grind to powder

Chocolate sponge

20 medium eggs

500g caster sugar

360g flour

250g butter

50g cocoa powder

50g corn flour

 Whisk the eggs and sugar over a pan of hot water

Continue until the mixture is light and double in bulk.

Remove from the heat and whisk until cold and thick

Fold in the flour and coco powder and corn flour

Fold in the melted butter very gently

Place on flat tray with baking paper

Bake on 200 for about 5 minutes

Orange blossom Pavlova

4 large free range eggs

250g caster sugar

10ml orange blossom

Whisk egg whites and sugar until stiff and fold in the cointreau.

Dry over night in base oven

French macaroons

125g ground almonds

225g icing sugar

4 medium egg whites

Pinch of crème Tatar

25g castor sugar

½ cest of orange

Preheat oven to 180. Sift the ground almonds and icing sugar together.

Whisk the egg whites until they are foamy, and add cream of Tatar and whisk to soft peaks.

Reduce speed and add castor sugar, then return to high heat and whisk until meringue is firm.

Fold in the orange cest by hand and now add the dry ingredients.

Pipe to small rounds and allow resting for ½ hour before baking on 180 for 10 minutes.

Marinated orange segments

5 Clementine’s

3 cardamom pods

½ Vanillas

150g sugar

250ml orange juice

Take off the skin of Clementine segments, bring all the other ingredients to boil and add to Clementine’s to marinade.

Extra garnishes

Vanilla ice cream

Chocolate cream

Dusted pistachio nuts

Orange confit julienne

Pear, Quail, Walnut and Stilton Salad

Pear, Quail, Walnut and Stilton Salad

Blue cheese Gnocchi

250g Desiree potatoes, peeled

50g strong flour

30g semolina + extra for dusting

75g crumbed mature Stilton cheese

1 small free-range egg

Salt and freshly cracked black pepper

Preheat the oven to 100°C.

Peel and roughly dice the potatoes. Boil the potatoes in salted water until soft, drain the potatoes, lay them on a oven tray and dry the potatoes in the preheated oven for 10 – 20 minutes to remove any excess water.

Place the flour and semolina in the thermomix and blend for 30 seconds on speed 10.

While the potatoes are still warm pass the potatoes through a food mill with the crumbed Stilton, milled flour and seasoning. Mix in the egg and rest the gnocchi mixture in the fridge for 1 hour.

Bring a large saucepan of salted water to the boil.

Lightly dust a clean work surface with semolina, divide the gnocchi mixture in to 6 even size balls, then roll each ball into thin long sausages with the diameter of 20 pence piece, cut each piece in 1.5cm long pillows, use a fork and mark the one side of the gnocchi.

Blanch the gnocchi in salted rapid boiling water for 2 minutes, or until they float, transfer them with a slotted spoon to an ice water bath to cool them rapidly.

Drain the gnocchi and toss with olive oil, keep them refrigerated until needed.

Quail Sausage

4 quails legs

2 slices of lemon

1 sprig of thyme

60g chicken breast meat

70ml double cream

Salt and freshly cracked black pepper

1tbs chopped watercress

50g morel mushrooms

1tsp unsalted butter

6 slices of pancetta

Few drops of fresh lemon juice

Preheat the water bath to 68°C.

Season the quail’s legs with salt and freshly cracked black pepper.

Place the quail’s legs in a vacuum bag with the slices of lemon and sprig of thyme. Seal on hard vacuum.

Cook for 50 minutes in the preheated water bath. Once cooked, cool in ice water.

Flake the quail leg meat from the bones and remove the skin.

Sauté the morel mushroom in the teaspoon of butter until golden, drain on kitchen paper and rough chop the mushrooms.

Place the chicken breast meat in the thermomix bowl, blend for 30 seconds on speed 10, scrape the sides down and repeat the process until the chicken meat is smooth. Pass the chicken puree through a fine sieve to remove the connective tissue.

Transfer the chicken puree to a small bowl, season and then whip in the cream bits at a time. Do not overwork the mousse.

Fold the flaked quail meat, chopped watercress and chopped sautéed morel mushrooms into the chicken mousse and season to taste. Transfer the mixture to a disposable piping bag.

Lay a double layer of clingfilm on the work surface.

Cut the pancetta slices in half and lay the pancetta slices onto the clingfilm to form a long rectangle.

Cut the piping bag, make a large opening about the size of 20pence size, and pipe the mixture onto the pancetta slices. Roll the pancetta up to form a sausage with the help of the clingfilm.

Secure the openings of the clingfilm.

Poach the sausage in the preheated water bath at 68°C for 20 minutes and cool the sausages over ice. Reshape and roll the sausage up in clean clingfilm once chilled to secure the round shape.

Place in the fridge to set.

Quail Breast

2 small quails, crowns only

25g unsalted butter

2 slices of lemon

2 sprigs of thyme

Preheat the water bath to 68°C.

Clean the quails and pat them dry with kitchen paper.

Heat a non-stick frying pan; Season the quail crowns and sauté in the warm pan with the butter until golden brown all over.

Place the browned quail crowns in two separate small vacuum bags with one slice of lemon and one sprig of thyme per bag. Seal on hard vacuum and cook the quail crowns for 20 minutes in the preheated water bath.

Chill the quail crowns in ice water, until completely cold.

Once chilled remove the crowns from the bags, remove the breast from the carcass, drain on kitchen paper, and set aside till ready to serve.

Pickled Walnut Salt Encrusted Quails Eggs

4 quails eggs

1 pickled walnut, drained

1tbs Maldon Sea salt

Bring a small saucepan with water to the boil, add the quails eggs and soft boil for 2 minutes and 30 seconds, cool and peel the eggs.

Finely chop the pickled walnut, lay the chopped walnut on a tray and let it dry out. Add the salt and then return the dried chopped walnut and salt to the chopping board and chop until very fine.

Hamhock peach and pickled cucumber

Ham hock

Soak the ham hock for 1 night.

Simmer until done with bouquet garni.

Allow to cool down in liquor.

Pick the meat and add foie gras butter as well as seasoning.

Roll into ballontine shape in cling film and place in fridge to set

Pickled cucumber

500ml vinegar

350g sugar

Ribbons of cucumber

Bring to boil and chill.

Marinate cucumber ribbons just before plating

Poached peaches

10 peaches

200g sugar

1.5l water

Cover the peaches with water and sugar. Bring to the simmer and take off the heat.

Allow to cool in the water and peal.

Carefully cut out wedges

Pickled peach puree

1g coriander seeds

1g star anis

2 cardamom seeds

50g archers peach schnapps

60g white wine vinegar

150ml water

50g sugar

Poached peach trimmings

Bring all the ingredients except the poached peach trimmings to the boil and allow cooling.

Pass through chinoise. Place all the peach trimmings in bar blender and blend. Now add the pickling liquor to taste.