Anonymous said: i like your pocket squares and your fancy watches and your cool pens but i like your food more so please put more photos up :3

Thank you for your compliments. I haven’t been able to cook a lot recently as my stove and oven at home has died. A new stove and oven will be installed in the very near future! Await more exciting food! 

From your comments, you’re someone who sees me physically on a regular basis. Reveal yourself! :D

Welcome and Thank You

A very big welcome to my new followers. I appreciate the support and encouragement.

There are a huge amount of tummies (what I’m calling my followers on social media) that are hungry for my posts and pictures. I’m so happy with the positive response from people across the globe. Please always feel free to drop me a message or request.

Lots of love,

Re-designing the Classic Filet de Bœuf en Croûte 

This is my attempt at a Boeuf en Croute (Beef Wellington), unwrapped.

I hesitate to use the word ‘deconstructed’ because I find this term to be an often misplaced and fanciful word. However, the reality is that I have taken a Beef Wellington and essentially broken it down into individual elements. I have then restyled the recipe and plated in a way that expresses how I visualise these elements working together. 

Beef Wellington or Boeuf En Croute comprises of a fillet of beef, coated in pate or mustard, then coated in a duxelle of mushrooms, sometimes wrapped in ham, and then wrapped in puff pastry and baked. The result is a delicious, tender, juicy wrapped portion of beef that melts in your mouth. 

My version of this classic is as follows:

I have taken shitake mushrooms, diced them finely and roasted them very slowly with celery salt and olive oil until crispy. The umami experience is intense and exciting. 

I have then sauteed tender Chinese Cabbage Seed Pods in bacon fat to give a smokey, ham flavour. These seed pods also have a a very mustard-like flavour, giving off heat, bite and bitterness. 

I then seared a fillet of wagyu beef that I seasoned with my roasted spice salt. The beef sits on a bed of the cripy duxelle of shiitake mushroom

I substituted the puff pastry in the original recipe with fried pieces of fresh egg pasta and a few capers for extra tang.

The final result is a delicious, succulent steak dish that expresses all the flavours of the original classic, but is presented in my own style. This was a successful experiment on my future restaurant dishes. 


Seared Tuna with Miso Potato, Pickled Carrots and Mirin and Sorrel Dressing 

Cream Cheese and Roasted Garlic Tomato Crostini with Herbs

Great appetiser or entertaining idea! 

Halve and roughly chop tomatoes of assorted colours and flavours for visual appeal and more interesting flavours. I’ve used olive herb, basil and parsley on my crostinis. You could use thyme, rosemary, mint, oregano or any other herb. You could also use ricotta instead of a cream cheese, or completely forego the cheese.