Broth

Bring the broth to 60c and leave to infuse for 3 hours

Seaweed sheets

Wash the seaweed then store in plenty of Maldon sea salt
On a silc mat spread and even layer of the sea lettuce
Then top with a layer of the laver
Then finish with another layer of the sea lettuce
Press under a heavy weight
Bake in 75c oven 0% humidity for one hour
Take out and keep weighted until cooled
Then leave uncovered for 12 hours
Then cut and press again before storing in bags
To order - Deep fry cut squares of the seaweed sheet
Then toast over the BBQ

Confit Shiitake

Bag the Shiitake with the duck fat and salt
Vacuum on high pressure
Cook 100c for 20 minutes
Finish over the BBQ

Beef short ribs

Brine (3 days per kg of meat)
Cut beef ribs into 1kg blocks
Keep in brine for 3 days
Smoked over oak wood chips for 3 hours
Cook for 48 hours at 62c
Press then debone and freeze

Garnish

Pickled Cayenne chilli
- Pickled in hot 5-3-1 pickle
Scallop Roe Powder
- Salted in 2 part maldon 1 part brown sugar
- Smoked over hay
- Dehydrated 24H @60c
- Blitzed into a powder