You are currently browsing the tag archive for the ‘confit’ tag.

58c prawn / tomato+sriracha jam / tomato water / basil oil

4 hour cold-smoked wild salmon / potato blini / yoghurt / lemon thyme

asparagus / bacon-infused egg yolk gel / pickled radish / parmesan

duck confit / lemon confit / carrot / soy / candied beetroot / nasturtium

miso+maple cured cod / samphire / prosciutto / leek / chive flower

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Scribbling, ponderings, and maybe a little food porn…

by Mark Ramshaw

owner at feast for the senses
food design, private catering, consultancy

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