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Away from the kitchen experimentation and private catering work, much time has been spent working with the good people over at allium, helping with development of the long-gestating tasting room project – both with the dishes that will make it to the launch menu, and also building a website and other materials to herald its arrival.

In contrast to the crisp, white cleanliness of the simply allium website and marketing bumpf, the aim with this one was to come up with something a little cooler, clubbier, and almost retro-styled. 

the tasting room, which opens on Friday, August 31st, is going to serve set, 12-course menus (with accompanying wines) for £80. Expect courses that reflect the work we’ve been doing in the allium test kitchen over the last couple of years, including some taster-sized updates of classics like lamb with hay and wool and skate on ice. Needless to say, we’ll be back in test kitchen soon, working to ensure that the menu changes and evolves with the passing seasons.


As updates go, this isn’t actually an update. More an apology for the lack of updates, for the benefit of anybody who cares to check in regularly. Private catering commitments seem to have been taking up every hour recently. But with Spring produce now in good supply and some time for trying a bunch of mentally-filed mad ideas and techniques on the horizon, updates will be forthcoming. Some of them might even be interesting…

Old school canapes, opening party for client The Cutting Room:

gazpacho shots / 60c butter poached garlic prawn

deep fried sage / 12 hour onion tartlet

bresoala / parmesan / pea shoots / pan con tomate

smoked salmon / creme fraiche / parmentier pancake

rocket salad spoon / local blue cheese / pickled apple /walnut 

sushi platter

spiced popcorn cup

carrot mini-cupcake

strawbery curl truffle

dark chocolate lime molded truffle

If you’re going to make an edible flower it would be rude not to make an edible, flower-scented vase to pair with it.

Sometimes it’s not about thinking outside of the box, it’s about thinking how the box can be an integral part of the dish. Now to fill it with chocolate soil, an edible rose flower or two, some acidic fruit rocks, and a suitably fragrant creamy component…