Hi everyone, last week my colleagues and I had a tasting for the new menu at work. Below are some pictures of the dishes that we did. I hope you like them.
|FoodPunk ready for action|
|Cornish Mackerel tartare, compressed cucumber, horseradish shoots, lemon gel, black garlic|
|Chicken noodle soup, burnt sweetcorn, choi sum, lotus root|
|Liquorice cured salmon, avocado puree, mascarpone powder, caviar salt, crispy skin, popcorn shoots
|Butternut squash Agnotti, sage brown butter, trompettes, Barkham blue foam|
|Me on the left and my sous chef on the right cooking
|Aberdeen Angus sirloin, tartiflette, kale, shallot, oxtail doughnut|
|Red Mullet, soft shell crab, mussel, Kerala spiced broth, saffron aioli, toasted coconut bubbles, batata vada|
|Burnt toffee venison, clapshot, haggis, wild nettles, granola|
|Salted roasted celeriac, ceps, young leeks, truffle gougere, vegetable fond|
After two and a half hours of non stop cooking this happened.