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

Reliably gutsy, cheap offal gets a herbacious makeover…

Chicken liver / sweet cicely pasta / vacuum-pickled strawberry / nasturtium: piment d’espelette spiced flower & dressed leaves / oxalis & red-veined wood sorrel / samphire / px reduction

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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

Tweet, tweet

  • RT @YnyshirRest: Fancy having as much fun as these two?! We've had a very unusual last minute cancellation for our PASS BENCH TONIGHT - bes… 2 days ago
  • RT @KUBARN1: Have you wondered what is KUBARN? Maybe you have missed @Chef_Kuba cooking? Would you like to meet amazing team behind @Cotswo3 days ago
  • RT @Kennyatkinson1: A position has become available for a commis, Demi or Cdp to join our team at @houseoftides 1 ⭐️ Michelin & 4AA Rosette… 3 days ago
  • RT @Erniechef: Somewhere out there must be a job for me. Anywhere looking for a chef that can cook a little; is food obsessed; gained some… 4 days ago
  • RT @Jackson_Boxer: We're buzzing, thriving and growing at restaurant Orasay! Looking to welcome new FOH aboard to join our happy family. 40… 4 days ago
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