My wall collection

Kohlrabi sorbet

Beetroots seasoned with blackcurrant

Mackerel Caeser with smoked carrots

Harissa grilled sea bream with coriander and smoked garlic butter

Lobster carpaccio, yuzu amarillo vinaigrette and yuzu ponzu salsa

Cold udon with sake steamed koji chicken, yuzu tahini vinaigrette and umami chilli oil

Prawns with sweetcorn and special seafood seasoning dust

Chicken wings with tahini and za'atar

Charred tomatoes with cool yoghurt, pomegranate molasses and herbs

Escalivada

Bone marrow varuval with roti

Memphis pork ribs

Chinese-style barbecue ribs

Pork rib ragu

Wild mushroom kebab with porcini tahina and crispy shallots

Spinach borani with fried chickpeas

Prawn and raw mango curry

Mussel hodi

Charred courgettes with red onion, elderflower and feta

Frozen elderflower and watermelon daiquiri

Fried chicken brioche with elderflower pickled cucumber

Chelsea tart with milk ice cream and pastry crumble

Brown bread soft serve with caramelised whey and chocolate crumb

Lamb's tongue with pickled walnuts and devilled sauce

Confit leek with maitake mushrooms and a green garlic oil

Cod’s head with sriracha butter sauce

Beef Dandy Ribs

Fermented chilli flatbreads with caramelised onion and Tunworth cheese

Mushroom parfait with herb infused sourdough

Cauliflower croquetas with black garlic mayonnaise

Pappardelle with Italian sausages, fresh peas and parmesan

Pork chop with salt-baked beetroot, carrots and hazelnut picada

Gnudi with chopped burrata, sage butter and Parmesan

Rica rica prawns

Royal saffron paneer

Grilled pitta stuffed with sumac-spiced meat

Bruschetta with whipped feta and semi-dried Piccolo cherry tomatoes

Niçoise salad with tuna and semi-dried Piccolo cherry tomatoes

Crab rolls with semi-dried Piccolo cherry tomatoes and dill

Caprese pasta with semi-dried Piccolo cherry tomatoes

Strawberry and elderflower Eton mess

Lemon Sole Veronique

Fish goujons with curry mayo

Sole meunière

Rack of Cornish lamb with braised shoulder, courgettes, morels and wild garlic

Kua kling mu – Dry-fried pork and green peppercorns

Pla tort kamin - Crispy turmeric red mullet

Hoi khom nahm jim talay – Whelks with a spicy seafood dipping sauce

Hereford beef fillet with white asparagus, mustard greens, confit garlic and Parmesan

Tortelli of ricotta, English peas and broad beans with Jersey Royals and Parmesan

Warm molten chocolate and salted caramel tart with milk ice cream

Burrata with broad bean pesto, basil, preserved lemon and confit almonds

Sheep's milk ricotta tortellini, wild garlic soup, mussels and spring vegetables

Suman

Poussin inasal

Banana ketchup wings

Gaeng som pla – Sour orange curry of sea bass and bamboo

Kanom jeen nahm ya – Rice noodles with fish curry sauce

Goong pad sator - Bitter beans stir-fried with shrimp paste and prawns

Lamb neck, aubergine and tomato stew

Lamb neck with braised baby gem and peas

Lamb Caesar salad

Pork Binagoongang

Greek lemon potatoes

Sicilian fritella with salsa verde on focaccia

Eton mess doughnuts

Belgian buns

Queen of puddings

Tomato salad with spiced ricotta and curry oil

Sweetcorn Kurkure

Orkney scallop nimbu pani

Sausage, tomato and mascarpone pasta

Wild garlic macaroni cheese

Linguine with tonnato sauce

Prawns with coconut chutney and green chilli jam

Stuffed pork loin with garlic, prunes and sherry

Crispy fried aubergine with chilli sauce and garlic yoghurt

Pot-roast pork with celeriac and mushrooms

Pork Cordon Bleu

Buttermilk chicken pakoras

Potato and black olive güveç

Citrus-poached turbot with Delica pumpkin and citrus beurre blanc

Chapatis

Veal sweetbread and mushroom with cumin

Chalkstream trout and cucumber tartare

Ammu’s chicken biryani

Beef cheek with parsnip 'risotto'

Char siu monkfish

'Turkish Breakfast' – yoghurt and sesame cake with sour cherry and black olive caramel

Scallop tikka masala

Beer and soy glazed pork belly

Brioche bread and butter pudding with Tunworth and walnut ketchup

Chocolate and miso

Nacho cheese cones

Oeufs en gelée

Moules marinière flatbreads

Paté en croute

Savoy cabbage with anchoïade

Duck with citrus and fennel

Hake with clams, artichokes and fino sherry