Henrik Ritzén

a swedish chef in London

[Henrik Ritzén @Ritzen2]

Just posted a photo @ Double Red Duke https://t.co/fNJmEq6kBo

[Henrik Ritzén @Ritzen2]

Duck liver parfait (free range ducks from Devon) Yorkshire rhubarb chutney and jelly, brioche.
#newmenu #bluebirdchelsea #freshisbest @ Bluebird Chelsea https://t.co/3HOlRVl6kF

[Henrik Ritzén @Ritzen2]

Vichyssoise, oscietra caviar, whipped crème fraîche, burnt leek oil and rye bread crumbs.
#new menu #bluebirdchelsea #freshisbest @ Bluebird Chelsea https://t.co/Qi53DAm9h2

[Henrik Ritzén @Ritzen2]

Whole (deboned) baked Seabass, wild garlic butter, tomato & olive dressing, shaved fennel, aubergine purée #newmenu #bluebirdchelsea #freshisbest https://t.co/iO5ASDTg9J

[Henrik Ritzén @Ritzen2]

Just posted a photo @ Bluebird Chelsea https://t.co/QjfEqfOuOY

[Henrik Ritzén @Ritzen2]

Pannacotta, Yorkshire rhubarb, poached in sweet wine, clove, star anise and orange, salted oat crumble. This is the pudding for our Valentines home cooking box @bluebirdchelsea @ The Cotswolds https://t.co/G6bmvJqYlW

[Henrik Ritzén @Ritzen2]

Thanks @jeremychanikoyi and @ikoyi_london for an outstanding last dinner before lockdown 3.0 with best dinner company @harryfaddy.
#happychristmas https://t.co/RtjBVzRd9Z

[Henrik Ritzén @Ritzen2]

Thanks @jeremychanikoyi and @ikoyi_london for an outstanding last dinner before lockdown 3.0 with best dinner company @harryfaddy.
#happychristmas @ Ikoyi London https://t.co/MjKzh0Lvcu

[Henrik Ritzén @Ritzen2]

Thanks @flyingfish525 for the amazing 🤩 turbot, served with crushed Jerusalem artichokes, leek, lobster sauce and lemon thyme
#freshisbest @ Bluebird Chelsea https://t.co/gjosp0aemm

[Henrik Ritzén @Ritzen2]

BBQ venison chop, sweet & sour spiced quince purée, grilled red cabbage... #game https://t.co/0gyh0HbAkE

[Henrik Ritzén @Ritzen2]

Mincemeat and almond tart, clotted cream
#christmasiscoming #christmaspuddings https://t.co/NeCwFwR5RB

[Henrik Ritzén @Ritzen2]

Just posted a photo https://t.co/MhCUTcWuWv

[Henrik Ritzén @Ritzen2]

Duck liver parfait, crab apple jelly...
#readyforlockdown0.2 https://t.co/0gXi2Yze7a

[Henrik Ritzén @Ritzen2]

Damson and apple crumble for two... vanilla ice cream and custard 😋 properly cooked to order, no silly fruit compote or pre baked topping. Oats, almond, brown sugar, butter and salt of course.
#newmenu https://t.co/E3pCiKqfpx

[Henrik Ritzén @Ritzen2]

Wild seabass, Sandefjord sauce, trout roe, Josper charred collard greens... coming soon.
#newmenu https://t.co/xTCvg0U3iD

[Henrik Ritzén @Ritzen2]

Baked beetroot, pickled blackberries, vegan cream cheese, hazelnut, shallot and sesame crumb, coming soon...
#newmenu
#vegan https://t.co/8VpHN171ZO

[Henrik Ritzén @Ritzen2]

It’s that time of year again!
Not as commonly used here as my native Sweden; there usually served as a warm or chilled soup, either as a pudding with vanilla ice cream or as a energy booster on a cross country skiing… https://t.co/RwfCdiZtu2

[Henrik Ritzén @Ritzen2]

It’s that time of year again! Rose hips, not as commonly used here as in my native Sweden; there we grow up with them, usually in form of a warm or chilled soup. Served as a pudding with vanilla ice cream or just on… https://t.co/nq8j2mWanO

[Henrik Ritzén @Ritzen2]

Cod, leek, mussels, lovage mayonnaise (lovage from my own garden)
#cod #lovage #summer #broadbeans #freshisbest https://t.co/6so0jrlw55

[Henrik Ritzén @Ritzen2]

Wild Sea bass ceviche (Leche de Tigre made with juice of fennel, ginger, onion, lime) fennel purée flavoured with a little kaffir lime, pickled kohlrabi.
#ceviche #seabass #summerfood #freshisbest https://t.co/pEwOUttlIY