07/09/2026
Client wanted caviar, steak, and lobster. So we built six courses around it.
First, caviar two ways. An angel egg (my take on a deviled egg, no heat, lighter and more delicate) and a crisp rösti potato with herb cream.
Then a local beet salad on smoked labneh, preserved lemon vinaigrette, candied spiced walnuts.
Prawn and lobster boudin blanc next, saffron beurre blanc, creamed spinach.
Ricotta gnocchi with ham hock, local English peas, Parmigiano Reggiano, a touch of truffle.
The steak course: smoked beef brisket, a housemade pepper sauce built off the idea of A1, and local fingerlings treated like a loaded baked potato. Herb cream, bacon, jam.
Dessert was brown butter cake, local raspberries, raspberry rose coulis, white chocolate cream, and a little bee pollen to carry the floral note back to the rose.
Give me one clear request and room to build the rest, and that’s my favourite kind of night.
