I want this. Will have to get some
There’s a rare (I didn’t ask for anything in particular, it just seemed to come that way) Chateaubriand under all that foliage.
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Both look amazing. Especially the sea bass 
TBF you can’t see the beef. That was modest in size (good) but proper died and gone to heaven stuff.
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Quite the opposite tbh - I’ll cook steak etc however anyone wants it. If I know in advance someone wants well done, I’ll approach it differently, both in terms of cut used and preparation to get the best out of it for them, but gatekeeping the doneness of steak to me is the dumbest of dumb positions.
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This. Something like a ribeye (for instance) cooked to rare doesn’t make sense to me, medium rare allows the high fat content to melt properly. And customer preference is a thing 
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To be fair I was specifically talking about Chateaubriand, I don’t think any part of the fillet can be cooked more than that while still justifying the outlay over a different cut.
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They look fab Wayne 
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Crispy cheese croquettes, what’s not to like.
Made a big batch, which tasted even nicer today. Second course not photographed because 
and 
, was tikka paneer skewers done in the air fryer, tarka dhal, rice and poppadoms.
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