pastry

Flour and butter is mixed together. Salt and cayenne is mixed in and then cheddar cheese is added.
The dough is left to rest for 24 hours and then rolled out. The tarts are blind baked for 18 minutes at 170 degrees.

mushroom purée

King oyster mushrooms are sliced and dry roasted, the pan is de-glazed with butter and shallots, it is then cooked down with madeira, milk and cream then blended.

seaweed pickled cucumber

Seaweed is blended through our pickling liquor (sugar, white wine vinegar, white peppercorns, star anise, cinnamon sticks, coriander seeds and fennel seeds) then diced cucumber is vac packed with this liquor.

jerky short rib

Beef short rib is cooked in a jerky stock which has soy sauce, garlic, cracked black pepper, allspice, salt, smoked paprika and Guinness in it. It is then pressed and diced.

mushroom

Diced King oyster mushrooms are then added to the above, mixed together and placed inside the tart case.

jerky sauce

The sauce left over from cooking the short rib is reduced down.

chestnut fan

Sliced chestnut mushrooms are compressed in olive oil in a fan.

Marmite rarebit

Butter, flour, milk, cheddar cheese is cooked to form a rarebit and it is seasoned with marmite, egg yolk and salt.

tempura oyster

An oyster is fried in tempura batter (water, xanthan gum, salt, rice flour and corn flour) then seasoned with tabasco salt (Maldon salt mixed with tabasco)

oyster ketchup

Oysters are cooked in Guinness, set with agar agar then blended with soy sauce, brown sugar and Cabernet Sauvignon vinegar then set with agar agar.