Must admit, I’ve never really seen the appeal of the chef’s table. I’ve always gone out of my way to avoid them - back in the days when I had actual money to spend on meals out.
2 Likes
normally I’d agree, but this was slightly more interesting as it the development kitchen, not in a restaurant kitchen.
Workking? On the Lord’s day? 
BBQ’d mixed grill (chicken thighs, pork belly with a bourbon/maple glaze and 28 day aged bone in sirloin), mustard/garlic new pots, epic coleslaw and radish/shallots in Calabrian olive oil.
6 Likes
Always enjoy this time of year as it gives me an opportunity for my creativity to run amok
The “Easter Suprise” dish of the day
7 Likes
Not surprised 
The Last Supper (that is today, isn’t it ?).
VB
[stock photo]
5 Likes
Louise just walked in there to book a table for tomorrow!!
I was talking with 2 friends today one of whom has started making cheddar & Stilton ( not commercially) and the other whos making chocolate bars from beans ( mildly commercially). There are whole oceans of faff to sail in.
2 Likes
Someone needs to rename the bread thread as the Seven Seas of Rye Faff
1 Like
Making Scran for the garden party with neighbours tomorrow
Goats cheese and chorizo quiche
Baked beets cooling
5 Likes
Did you ask for it to be very well done ?
Yep, I love a crispy calzone.
1 Like
Lemon sole and brown shrimp in butter, samphire etc. Bloody lush new potatoes from the market (MUCH better than the supermarket).
4 Likes
Your pasty is wonky
1 Like