Thursday, 16 October 2014

Food Punk at work.

Hi guys just thought I'd share some pictures of the food I do at my workplace. The pictures below is the new fine dining menu as well as the partners buffet for the clients at work. Hope you like what you see.

New Fine Dining Menu

Executive chef and Hospitality manager posing before the tasting

Sea Trout, Nashi Pear, Rice paper crisp, Sweet and Sour Cauliflower, Frozen cashew powder, Wasabi Aioli

Terrine of corn fed chicken, Coffee cured parfait, Torched leeks, Sugar dried plums, Puffed barley, Muscatel dressing

Liquorice charcoal cured loin of venison Bresaola, Pickled beets, Game chips, White Chocolate powder

Garnish for the butternut squash veloute, Sheep milk panna cotta, Crispy Quail egg, Smoked celery, Tarragon Wafer

Potato, White truffle & Béarnaise gnocchi, Sauteed wild mushrooms, Smoked aubergine foam, Wood Sorrel. The smoking gun is used for theatre presentation

Torched Halibut, Parsnip textures, Pickled Apple, Boudin Blanc, BBQ clams

Vadouvan spiced monkfish, Beluga lentils, Pickled carrot, Coconut, Toasted melon seeds, Cardoman marshmallow, Vanilla bubbles

Panoramic view of the kitchen

Red Globe artichoke & onion tart, Charred pencil leeks, Pickled crosnes, Celeriac remoulade

Saffron & bluestick arinici, Braised young vegetables, Adzuki beans, Tomato fondue, Parmesan pops

Braised belly of pork, Smoked rib cannelloni, Scratching's, Kale, Trompettes, Pumpkin paint, Hot calvados jelly

12 hour slow cooked Angus rib-eye, Roasted bone marrow, Salsify, Shallot, Cracked beetroot, Beef Tea

Oven baked salmon, Tender Brocolli, Samphire, Runner beans, Cockle popcorn, Herb and caper butter

Smoked Paprika and garlic breast of chicken, Wild mushrooms, Green beans, Broad beans, Mustard Mash, Sage cream, Baby beets

Fennel and courgette risotto, Parmesan Crisp


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