shio koji

Blend all ingredients and store in the fridge.

beetroot puree

Cut the beetroot in half and roast over oak wood to char the outside layer, then cut to small pieces before frying in the olive oil with juniper berries.
After roughly 15-20 mins of cooking on a medium heat add the cognac and
cook off the alcohol, once the alcohol has reduced add half of the beetroot juice and continue to cook on a medium heat until the beetroot is soft.
Once soft add the rest of the beetroot juice as well as the xantham gum and blend and pass.
Vacuum in small bags and store to the freezer for later use.

grill sauce

Place all the ingredients in a saucepan and bring them to a gentle simmer.
Continue cooking until the white onions have softened.
Transfer the contents into a container and leave to rest overnight.
The following day, pour everything into a Vitamix jug and blitz until thoroughly combined.
Strain the mixture through a chinois before vacuum sealing it.
Store in the freezer for later use, defrosting as necessary for service.

tarragon emulsion

Pick all the herbs (leaf only) then blend all ingredients and pass.

pickled beetroot

Add all ingredients to a large pot.
Cook on a low heat for 30-40
mins (until the outside layer of the beetroot is soft) remove the beetroot from the liquid and peel while warm.
Once peeled cut into 1/4s and place back to the liquid for for storage