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Portfolio
A Selection of Our Latest Projects
01
Smoked Rope-Grown Mussels | Wild Garlic Emulsion | Elderflower Gel
02
Poached Lobster Tail | Cardamom Carrot | Smoked Bisque Infusion
03
04
​Orkney Scallops | Wild Mushrooms | Smoked Dashi | Caviar
05
Fermented Rye Miso | Whipped Butter
06
Hand-Dived Scallops | Textures of Cauliflower | Ruby Grapefruit Gel
07
English Pea | Parmigiano Reggiano | Périgord Truffle Tartlet
08
Dressed White Crab | Compressed Mango | Almond Cream | Sweet BasilDressed White Crab | Compressed Mango | Almond Cream | Sweet Basil
09
Crispy Chicken Skin | Sweetcorn | Micro Sorrel Tartlet
10
Cotswold Quail | Charred Sweetcorn | Alsace Bacon | Jus Gras
11
Bbq Cornish Lobster | Wagyu Tallow | House Kimchi Glaze
12
Cornish Blue Crab | Nashi Pear | Shaved Almond | Citrus Oil
13
Challans Duck | Honey & Spice Lacquer
14
Challans Duck | Honey & Spice Lacquer
15
Anjou Pigeon | Textures of Cherry | Braised Chicory | Jus Corsé
16
Pugliese Burrata
Creamy Pugliese burrata served with vibrant heritage tomatoes, finished with a drizzle of spicy chili rayu and delicate micro basil for a fresh, aromatic finish.
17
Chicken Skin Tartlet
A delicate tartlet featuring crispy chicken skin, sweetcorn purée, and fresh micro sorrel for a refined appetizer.
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Smoked Rope-Grown Mussels | Wild Garlic Emulsion | Elderflower Gel
01
Smoked Rope-Grown Mussels | Wild Garlic Emulsion | Elderflower Gel
02
Poached Lobster Tail | Cardamom Carrot | Smoked Bisque Infusion
03
04
​Orkney Scallops | Wild Mushrooms | Smoked Dashi | Caviar
05
Fermented Rye Miso | Whipped Butter
06
Hand-Dived Scallops | Textures of Cauliflower | Ruby Grapefruit Gel
07
English Pea | Parmigiano Reggiano | Périgord Truffle Tartlet
08
Dressed White Crab | Compressed Mango | Almond Cream | Sweet BasilDressed White Crab | Compressed Mango | Almond Cream | Sweet Basil
09
Crispy Chicken Skin | Sweetcorn | Micro Sorrel Tartlet
10
Cotswold Quail | Charred Sweetcorn | Alsace Bacon | Jus Gras
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11
Bbq Cornish Lobster | Wagyu Tallow | House Kimchi Glaze
12
Cornish Blue Crab | Nashi Pear | Shaved Almond | Citrus Oil
13
Challans Duck | Honey & Spice Lacquer
14
Challans Duck | Honey & Spice Lacquer
15
Anjou Pigeon | Textures of Cherry | Braised Chicory | Jus Corsé
16
Pugliese Burrata
Creamy Pugliese burrata served with vibrant heritage tomatoes, finished with a drizzle of spicy chili rayu and delicate micro basil for a fresh, aromatic finish.
17
Chicken Skin Tartlet
A delicate tartlet featuring crispy chicken skin, sweetcorn purée, and fresh micro sorrel for a refined appetizer.
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