My wall collection

Braised beef short ribs with star anise

Smoky roasted beef short ribs with blackberry barbecue sauce and fennel coleslaw

Short rib chilli con carne with beer pickled onions

Beef short rib, daikon and miso pot pie

​​Roasted peach waffles with clotted cream and iced tea syrup

Nectarine galette with stem ginger frangipane and a brown sugar crust

Peach and lime leaf lassi

Brown butter sea bass with tangerine dipping sauce and lots of herbs

Chicken, pineapple and ‘nduja bake

Roasted cabbage with mango and harissa sauce

'Nduja spiced prawns, ricotta and fennel piadina

Cannellini, roasted cherry tomato and herb-roasted olive piadina

Bavette, watercress, pecorino cream and gremolata piadina

Radicchio, Gorgonzola, roasted fig and hot honey piadina

Vegan coconut panna cotta with rhubarb textures and ginger crumble

Aged beef sirloin with grilled chilli relish

Fillet of chalk stream trout with clams, peas and crème fraîche

Focaccia with rosemary, grapes and Rathfinny sparkling wine

Seared sea bass, langoustine oil, carrot purée and braised fennel

Elderflower parfait

Beef tartare, young pine cones, smoked ponzu, pickled shimeji and egg yolk purée

Mont blanc

Chocolate, blood orange, crispy walnuts and coffee sabayon

Potato cappelletti, bottarga and white asparagus

Pollock with tomato consommé and monk's beard

Aged trout tartare with oyster mayonnaise and radishes

Curried BBQ wings with quick pickled red onions

'Nduja and honey wings

BBQ buffalo wings with celery and blue cheese dip

Korean style BBQ wings

Sticky BBQ pomegranate molasses wings with dukkah

Chilled beetroot soup with smoked eel, coriander, orange and crème fraîche

Pork belly with roasted pork fillet, blackened cucumber and cucumber ketchup

Baron Bigod with gooseberry sorbet and sourdough crisp

Poached native lobster tail with marinated tomatoes and tomato consommé

Chipotle steak with salted chilli watermelon salad

Ultimate Cobb salad

Ultimate caprese salad

Ultimate green salad

Ultimate Greek salad

Pad Thai

Gaeng massaman neua

Mamuang khao neow

Aubergine ‘steak’ with sourdough molé and hazelnuts

Hearth vegetable plate with white beans and salsa verde

Whole butterflied mackerel with pickled green tomato gribiche and soft herbs

Dorset crab, bone marrow, salted cabbage and jalapeño verde

Sea bream carpaccio with pink grapefruit, fennel and samphire

Baked sea bream with new potatoes, olives and preserved lemons

Crispy sea bream fillet with pickled courgettes, cherry tomatoes and feta

Patty melt

Fried pork tenderloin sandwich

Reuben

Sloppy Joe

Monte Cristo

Corno di Toro peppers, Cantabrian anchovies and salsa verde

Coal roast leeks with pistachio romesco

Devilled paneer

Banana leaf bream

Lamb shoulder with herbs and preserved lemons

Dark greens and noodles with yoghurt

Hedvig's brown butter, miso and walnut cake

Arroz de primavera

Summer flowers; chamomile panna cotta, rose ice cream and lavender sorbet

Tomato water with seabass, elderflower and oregano

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