Banana Cocoa Slice Peanut Pastry Yoghurt And Lime Sorbet Copy Paul Ainsworth David Griffen Photography 194

Mark Morris

Executive Chef 17th January 2014

Banana Cocoa Slice Peanut Pastry Yoghurt And Lime Sorbet Copy Paul Ainsworth David Griffen Photography 194

Pork , pineapple , pork fat carrot

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Have you entered this year’s TE MANA Challenge yet? Make sure to get your entry in before the entry drive closes on Friday 31st July 2020. All information is over on www.puresouth.co.uk/temanachallenge (Please make sure to read all of the information) #temanachallenge2020 #temana #temanalamb #newzealand #nzlamb #lamb #newzealandlamb #competition #foodcompetition

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Our lamb henry is lightly seasoned in salt and black pepper. Slow cooked sous vide on the bone for 7-9 hours to give a tender succulent lamb dish. The lamb henry is an affordable cut and is a great dish to have on your menu. If you would like to try a sample of this product or any of our other products please email foodservice@alliancenz.co.uk #lambhenry #lamb #newzealandlamb #nzlamb #newzealand #nz #freerange #grassfed #chef #restaurant #kitchen #casualdining #puresouth

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Eggs Benedict What better way to start the day? https://www.essentialcuisine.com/recipes/eggs-benedict/

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167 Catering Support Regiment RLC We are looking to recruit new talent follow the link below: bit.ly/jointheteam167

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Sous vide Duck breast! Spiced carrots, beetroot puree, carrot and orange puree, cherry jus

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Lightly Smoked Wild Boar Loin, Wrapped with my Black Pepper Bacon, Asian redux, Sous Vide Soy and Mirin marinated Heirloom Vegetables.

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Confit Rabbit and Pork Terrine, Radishes, Asian redux

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Courgette scaled cod- courgette and pomme anna- romesco- courgette puree- chorizo oil.

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“I grew up watching my parents cook and prepare such amazing dishes in our restaurant. There was something magical about it all. When I was old enough to start working in the kitchen there was something about the buzz of a busy kitchen and the creativity and simplicity of cooking that really drew me in. This is one of the reasons why I chose to pursue a career as a Chef." - Chef Niko • Anthony Bourdain I think said it best when asked about what the best part of cooking for a living is. He said quote: “ I'm asked a lot what the best thing about cooking for a living is. And it's this: to be a part of a subculture. To be part of a historical continuum, a secret society with its own language and customs. To enjoy the instant gratification of making something good with one's hands--using all one's senses. It can be, at times, the purest and most unselfish way of giving pleasure .” This is why I love the food industry. We as Chefs get to bring people together, to help the people we serve “Mark the moment” and be a part of making memories. I love how cooking is ever evolving and we have a lot of talented Chefs who are doing some truly incredible things not just here in the US but around the world. At the base level food is well just that food, but beyond that it is so much more. Taking ingredients like chicken, potatoes, and broccoli and turning it into something truly magical. • Food beyond the base level as I’ve stated is so much more. It’s a meal shared with those you love and care about, it’s a magical moment that brings people of all different backgrounds and cultures together. It’s that one meal at that one restaurant that time you proposed to your fiancé at the nicest place in town, is the every weekend brunch etc. The list goes on and on. Though you may never know the man or woman behind the stove, in some small way no matter the occasion we are a part of that memory. That birthday dinner for your brother or best friend, that time you took your mother out for a nice evening out for Mother’s Day, the time you popped the big question, celebrating your 20th anniversary etc. All of that, to me is what makes being a Chef a truly special craft.

Banana Cocoa Slice Peanut Pastry Yoghurt And Lime Sorbet Copy Paul Ainsworth David Griffen Photography 194

Mark Morris

Banana Cocoa Slice Peanut Pastry Yoghurt And Lime Sorbet Copy Paul Ainsworth David Griffen Photography 194

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Banana Cocoa Slice Peanut Pastry Yoghurt And Lime Sorbet Copy Paul Ainsworth David Griffen Photography 194

Mark Morris

Banana Cocoa Slice Peanut Pastry Yoghurt And Lime Sorbet Copy Paul Ainsworth David Griffen Photography 194

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Pork , pineapple , pork fat carrot

Eggs Benedict What better way to start the day? https://www.essentialcuisine.com/recipes/eggs-benedict/

167 Catering Support Regiment RLC We are looking to recruit new talent follow the link below: bit.ly/jointheteam167

Sous vide Duck breast! Spiced carrots, beetroot puree, carrot and orange puree, cherry jus

Lightly Smoked Wild Boar Loin, Wrapped with my Black Pepper Bacon, Asian redux, Sous Vide Soy and Mirin marinated Heirloom Vegetables.

Confit Rabbit and Pork Terrine, Radishes, Asian redux

Courgette scaled cod- courgette and pomme anna- romesco- courgette puree- chorizo oil.