Chef | Lloyds of London | EC3
Joined July 2015
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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
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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
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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
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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
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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
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
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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
Lemon sole / cornichon / caper / moscatel
Poached lemon sole, sole mousseline, smoked rapeseed crust, sauce made from the bones. Finished with liliput caper, cornichon, moscatel vinegar & pomme paille. A slant to fish & chips.
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#cookery #classics #whenlifegivesyoulemons
The last post / lloyd's of london / remembrance
A chiling experience to see, to pay respect & remember the fallen heroes ❤️🙏
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#remembranceday #remembrance #heroes #poppies #respect
Pappardelle / pumpkin / sage / pecorino
Poached filled & rolled pumpkin pappardelle, sage veloute, finished with pecorino & cardinale olive 🫒 oil.
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#passionate #chef #foodie #brigade #kitchenlife #chefslife #foodgloriousfood #textures #ingredients #lovefood #lovewhatwedo
Cod / black trumpet / hazelnut / cider
Confit cod, black trumpet mushrooms, pickled hazelnuts & cider normande, split with parsley oil & sauce served tableside.
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#passionate #chefs #brigade #foodies #cookery #foodgloriousfood #ingredients #textures #chefslife #saucenormande
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Hogget / swede / rosemary / raisin
Hogget loin with its own mousseline, finished in cavolo nero. Pickled swede, swede mash, poached golden raisins & rosemary.
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#passionate #chef #brigade #cookery #chefslife #foodgloriousfood #textures #hogget #flavours #kitchenvibes
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'Crab on toast' / whitby crab / chervil / brioche
Quick pass shot of our crab on toast. Potted whitby crab, whipped head meat, chervil, nasturtium & mignonette dressing, finished with brioche wafers.
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#passionate #brigade #foodie #textures #flavours #cookery #chefslife #pass
Turbot / turnip / trompette / hispi / bordelaise
King of the sea 🔥
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Guinea fowl / parsnip / salsify horseback / parsley
Ballontine of guinea fowl & salsify horseback. Puree of parsnip & prune. Finished with parsley emulsion & guinea fowl veloute.
#passionate #chef #foodie #cookery #love #brigade #classics #flavours #textures #chefslife
Pappardelle / pea / potato / mint
Pappardelle filled with pea, potato & mascarpone. Rolled, poached & finished with mint veloute, pea pod oil, pea shoots & dill
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#passionate #chefs #cookery #foodies #brigade #summervibes #flavours #textures #kitchenlife
It’s almost time to find out who will be cooking in the National Chef of the Year final. There’s a surprise on the way to our #NCOTY finalists. Who will be the first to share their news?
Gooseberry / clotted cream / vanilla
Tartlet of poached & raw gooseberries, vanilla clotted cream custard, gooseberry jam. Finished with blackcurrant sage & anise blossom
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#passionate #chef #chefslife #patisserie #cookery #custardtart #flavours #textures #foodie #dessert
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