Archive | Show Plates RSS feed for this section
Rise with beetroot, pecorino cheese drops, asparagus tips and the them souse.
Celeriac, apple & goats cheese truffle
Scallop , red beet
Smoked mackerel , confit red beet , goat cheese , orange powder
Smoked salmon , green herbs
Rob Kennedy @robkennedy0
Inspired by Ton Pret ; colourful, playful and vibrantly fresh. Beetroot salmon, Peruvian white asparagus, lime fennel beetroot juice!
went for a lovely lunch at Smiths Wapping the food was fantastic .
Mille-feuille of Perthshire strawberries, coulis, anglaise, shortbread crumb, vanilla ice cream, milk jelly and strawberry crisps.
John Grabecki @John_Grabecki Pork, Carrot, Radish, Cornichon, Verjus, Minus 8, Mustard. #feedyoureyes
Malibu panna cotta, pineapple pastilles and crisp, ginger biscuit, lime meringue, passion fruit syrup and mango sorbet, Scott Graham
Nathan Woodworth, Chef at Chester grosvenor hotel, Vegan salad, sun dried tomatos,artichokes lollo rosso, baby gem and topped off with some pea shoots
Tasting of Rabbit: Loin, Kidneys, Heart & Liver, Parsnip, Leek, Carrot, Lacinito Kale, Black Radish, Rabbit Jus. ✅ By – @adamseancron ✅
Social Eating House @Socialeathouse · A strikingly vibrant starter of Smoked Black Angus Tartare, tempting?
Duncan Kendall @DuncanKendall01 · Feb 4 Home smoked brisket, cooking liquor, bone marrow butter @benchlondon @Gatherandgather.Roast beetroot,quinoa.
Bit different from the fine dining dish I posted the other day, trio of burgers, pork & chorizo with tomato salsa, lamb and mint with tzatziki and a classic cheeseburger with gruyere and spicy chutney served with hand cut chips
Saffron Panna Cotta, Strawberries, Grapes, Meringues, Pistachio Praline, Apricot Purée. ✅ By – @ma_pasion ✅
Individual cake “April”: sablé breton, soft mango-citrus caramel; light coconut mousse; orange jelly for decoration. Nina Tarasova
Squaring the Pea – peas, feta cheese, potatoes and dill, Chefs Georgianna Hiliadaki and Nikos Roussos
Strawberry fields forever (vanilla-scented strawberries and tomatoes with yoghurt ice cream, Chef Antonio Guida
The Latymer’s Tahitian vanilla custard, English strawberry spheres and sorbet, mint panna cotta with vanilla meringue
Roasted Roe Deer Loin, This wild game recipe is prepared with carrot puree, spiced bread and a mouthwatering chicken stuffing paired with roe deer loin.
Seared Brook Trout with Beets and Peas, A colorful recipe featuring fresh trout, roasted onions, a tarragon sauce, red beets and pea puree.
blackberry in multiple textures: blackberry cremeux, mascarpone cheese, blackberry gel, blackberry tuile, argan powder, fresh blackberry, blackberry cells and dark fruits sorbet. Russell Karath
Beef fillet in burnt hay with smoked bone marrow, salt baked and raw beetroot – Christoffer Hruskova
Beef , Smoked Bone marrow , Hogweed seeds , Grilled courgette , cucumber , Raspberries and Nasturtiums.