Nick Smith

Chef | Lloyds of London | EC3

[Nick Smith @Niknakchef]

Waldorf / pear / celeriac / walnut

Mounteryac pear, celeriac, miso walnut, parmesan wafer and parsley emulsion. New dish to the autumn menu.
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#waldorf #waldorfastoria #autumn #menu #classical #oscartschirky #textures #flavours #passionate #chef #brigade #cookery #chefslife

[Nick Smith @Niknakchef]

@MarkLombard6 Thank you Mark 👨‍🍳x

[Nick Smith @Niknakchef]

Tuna / grapefruit / nori / miso

Pressed cured tuna & leek confit, layered with nori. Finished with pink grapefruit, miso & cucumber.
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#passionate #chef #chefs #brigade #kitchenvibes #kitchen #cookery #textures #chefslife #foodie #cure #flavours #confit #loveforfood #tuna

[Nick Smith @Niknakchef]

@Scoffcity Thanks so much Al x

[Nick Smith @Niknakchef]

Waldorf / old spot pork / black pudding / parsley emulsion

Old spot pork pate en croute with stornoway black pudding, veal & aged malt vinegar jelly. Finished with parsley emulsion & waldorf salad.
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#passionate #chef #chefs #foodie #cookery #kitchen #kitchenvibes #brigade

[Nick Smith @Niknakchef]

@Scoffcity Thank you chef 👨‍🍳❤️x

[Nick Smith @Niknakchef]

@MarkLombard6 Thanks so much m8 🙏❤️x

[Nick Smith @Niknakchef]

@T_rev05 😋x

[Nick Smith @Niknakchef]

@michelrouxjr ❤️👨‍🍳🔥x

[Nick Smith @Niknakchef]

@andrewgreenchef Thank you so much, Andrew. That means so much. Still can't describe what winning NCOTY is to me, really is a dream come true for myself & for all the people that were on the journey with me. It drives me every day to always strive to do the very best 🙏

[Nick Smith @Niknakchef]

Pie / norfolk quail / carrot / thyme

Working on our spring menu at Lloyd's & featuring is our quail pie. Glazed pate brisee encasing quail supremes, mousseline of chicken, confit carrot, wrapped in spinach, scored & baked.

Looking forward to this going on the menu 👨‍🍳
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#chefs

[Nick Smith @Niknakchef]

@Scoffcity Thanks Al that means so much 🙏x

[Nick Smith @Niknakchef]

@AdolfoRoma6 Thank you 👨‍🍳🙏

[Nick Smith @Niknakchef]

Bordelaise / hereford featherblade / roscoff / celeriac

Slow braised beef featherblade, glazed in its own sauce, roasted roscoff onion, hollowed & filled with celeriac choucroute, mustard, its own onion centres & finished in brown butter.
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#classical #cookery #braised #chef

[Nick Smith @Niknakchef]

@chefcrowe673 Thanks Mark & have a fab Christmas too, look forward to catching up in the New Year 👨‍🍳x

[Nick Smith @Niknakchef]

@alanpaton7 Thank you Alan 🙏

[Nick Smith @Niknakchef]

Maris piper / hen of the woods / baron bigod / truffle

Slow cooked layered maris piper, pressed overnight & finished in beurre noisette. Roasted hen of the woods, whipped baron bigod & shaved black truffle.
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#passionate #chefs #chef #brigade #ingredients #foodie #pommedeterre

[Nick Smith @Niknakchef]

@DunkyJP Thanks m8, hope you have a brilliant Christmas 🎄❤️x

[Nick Smith @Niknakchef]

@Scoffcity Thanks Al 🙏x

[Nick Smith @Niknakchef]

Paris brest / sussex blue / date / pretzel

This is our cheese course on at llyods of london by our incredible pastry chef. Paris brest, pretzel cremeux with date insert. Served alongside alsop & and walker sussex blue, combination is stunning.
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#passionate #chefs #brigade

[Nick Smith @Niknakchef]

@Scoffcity ❤️x

[Nick Smith @Niknakchef]

@Jasonthomasrin3 🙏❤️