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Seafood Paella/Tiger Prawn Tempura/Peanut Crumbed Butterfish 

Charles Lee

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8oz Fillet with Triple Cooked Chips, Peppercorn Sauce, and Confit Tomato 🥩 

Demetri Nikolaidis

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100 Day Aged Pork Ribeye with Roasted Pear, a Crouton Crumble and Mustard Mayo 🍐 

Demetri Nikolaidis

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Pork Loin with Roasted Savoy Cabbage, Apple Sauce, Mustard Mayonnaise, Pickled Shiitakes, Jus and Crackling Crumb 🍄

Demetri Nikolaidis

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#Feature

Everything you need to know about MasterChef: The Professionals 2022, when is it on, which chefs made it through to the semi-finals and what are the challenges ahead

The Staff Canteen

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cbvbcvb

shrishty sharma

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#Event

Healthy

shrishty sharma

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Salmon rillettes…White wine and herb poached salmon belly, smoked and cured salmon, smoked salmon and apple purée, yuzu aioli, apple pickled onions, pickled cucumber, dill, iced radish, sourdough wafers: charcoal and white and rye…

Piers Dawson

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𝗖𝗿𝗮𝗯 𝗞𝗮𝘁𝘀𝘂 𝗖𝘂𝗿𝗿𝘆  I’m always learning from the best chefs and looking for new ways to incorporate unique and exciting flavours into my cooking. Asian flavours strongly influence and inspire my cooking and, are deeply engraved on my memory forever. Katsu curry sauce is one of my latest obsessions.   I was inspired by Michelin-starred Chef Gareth Ward’s take on crab katsu curry especially the unique idea and his presentation. I replicated it into my recipe, in my own way, designing a version of Katsu curry for our degustation menu. The sweet, tangy, and mildly spicy flavour makes katsu curry sauce so unique. I paired the fantastic Australian crab meat with a mildly spicy katsu curry sauce. Puffed wild rice and savoury potato tuiles not only offer visual appeal but add an incredible textural drama. The delicate potato leaf adds the perfect finishing touch to this show-stopping dish.  Follow me on Instagram here ⬇️. @a_journey_of_flavour_by_sai

Sai Yoganathan

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|𝗔𝗴𝗲𝗱 𝗗𝘂𝗰𝗸|𝗟𝘆𝗰𝗵𝗲𝗲|𝗖𝘂𝗰𝘂𝗺𝗯𝗲𝗿|  My take on the classic French dish Duck à l’Orange, with flavours of Southeast Asia throughout!  What I love most about this elegant dish is how it presents excitement and drama to the guests. It is home cooking at its finest and a perfect example of how dry aging can improve meat quality, resulting in enhanced flavour and mouthwateringly crispy skin.  Exquisitely crafted dry spice blend infuses the twice-aged duck breasts with a remarkable flavour. Freshly made red curry paste and expertly selected accompaniments add to the dish’s flavour profile, making this dish a perfect example of how sweet-spicy flavours work so well with duck.   The rich broth made with bones, lychees, aromatics, and red curry paste boasts loads of flavours and perfectly complements the duck. The acidity from the pickled chilli, cucumber and coriander flowers complemented this blushing pink duck breast, dry-aged by Georges meat.   Wine Pairing: Lou Miranda Estate Golden Lion Shiraz 2019. This fruit driven wine was the perfect pairing for my duck course, with berries, plums and spices, with a toasty, rich finish.  Follow me on Instagram here ⬇️. @a_journey_of_flavour_by_sai

Sai Yoganathan

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England’s Junior National Culinary Team awarded Silver and Bronze

British Culinary Federation (BCF)

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Tuna Canapé with orange and ponzu

James Noone

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