Duck liver parfait (free range ducks from Devon) Yorkshire rhubarb chutney and jelly, brioche.
#newmenu#bluebirdchelsea#freshisbest @ Bluebird Chelsea https://t.co/3HOlRVl6kF
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
Thanks @jeremychanikoyi and @ikoyi_london for an outstanding last dinner before lockdown 3.0 with best dinner company @harryfaddy.
#happychristmas https://t.co/RtjBVzRd9Z
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
Thanks @flyingfish525 for the amazing 🤩 turbot, served with crushed Jerusalem artichokes, leek, lobster sauce and lemon thyme
#freshisbest @ Bluebird Chelsea https://t.co/gjosp0aemm
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
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
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
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