Gooseberry / clotted cream / vanilla Tartlet of poached & raw gooseberries, vanilla clotted cream custard, gooseberry jam. Finished with blackcurrant sage & anise blossom • #passionate #chef #chefslife #patisserie #cookery #custardtart #flavours #textures #foodie #dessert

Sardine / tomato / nasturtium / aged balsamic Torched cured cornish sardine fillet, sardine ballontine filled with smoked tomato tomatade. Pressed nutbourne tomatoes, finished with sea salt, aged balsamic & nasturtium • #chef #chefslife #summer #foodie #sardine #flavours

Wishing everyone the very best of luck today 👨‍🍳❤️Nx • #dreambig #NCOTY #chefs

Pappardelle / pea / potato / mint Pappardelle filled with pea, potato & mascarpone. Rolled, poached & finished with mint veloute, pea pod oil, pea shoots & dill • #passionate #chefs #cookery #foodies #brigade #summervibes #flavours #textures #kitchenlife

Guinea fowl / parsnip / salsify horseback / parsley Ballontine of guinea fowl & salsify horseback. Puree of parsnip & prune. Finished with parsley emulsion & guinea fowl veloute. #passionate #chef #foodie #cookery #love #brigade #classics #flavours #textures #chefslife

Turbot / turnip / trompette / hispi / bordelaise King of the sea 🔥 • #chef #foodie #cookery #brigade #foodgloriousfood #classics #kingofthesea #turbot #ingredients #flavours #textures #passionate #love #care #time #chefslife

'Crab on toast' / whitby crab / chervil / brioche Quick pass shot of our crab on toast. Potted whitby crab, whipped head meat, chervil, nasturtium & mignonette dressing, finished with brioche wafers. • #passionate #brigade #foodie #textures #flavours #cookery #chefslife #pass

Hogget / swede / rosemary / raisin Hogget loin with its own mousseline, finished in cavolo nero. Pickled swede, swede mash, poached golden raisins & rosemary. • #passionate #chef #brigade #cookery #chefslife #foodgloriousfood #textures #hogget #flavours #kitchenvibes

Cod / black trumpet / hazelnut / cider Confit cod, black trumpet mushrooms, pickled hazelnuts & cider normande, split with parsley oil & sauce served tableside. • #passionate #chefs #brigade #foodies #cookery #foodgloriousfood #ingredients #textures #chefslife #saucenormande

Pappardelle / pumpkin / sage / pecorino Poached filled & rolled pumpkin pappardelle, sage veloute, finished with pecorino & cardinale olive 🫒 oil. • #passionate #chef #foodie #brigade #kitchenlife #chefslife #foodgloriousfood #textures #ingredients #lovefood #lovewhatwedo

The last post / lloyd's of london / remembrance A chiling experience to see, to pay respect & remember the fallen heroes ❤️🙏 • #remembranceday #remembrance #heroes #poppies #respect

🙏❤️x

Lemon sole / cornichon / caper / moscatel Poached lemon sole, sole mousseline, smoked rapeseed crust, sauce made from the bones. Finished with liliput caper, cornichon, moscatel vinegar & pomme paille. A slant to fish & chips. • #cookery #classics #whenlifegivesyoulemons

Maris piper / hen of the woods / baron bigod / truffle Slow cooked layered maris piper, pressed overnight & finished in beurre noisette. Roasted hen of the woods, whipped baron bigod & shaved black truffle. • #passionate #chefs #chef #brigade #ingredients #foodie #pommedeterre

Paris brest / sussex blue / date / pretzel This is our cheese course on at llyods of london by our incredible pastry chef. Paris brest, pretzel cremeux with date insert. Served alongside alsop & and walker sussex blue, combination is stunning. • #passionate #chefs #brigade

Bordelaise / hereford featherblade / roscoff / celeriac Slow braised beef featherblade, glazed in its own sauce, roasted roscoff onion, hollowed & filled with celeriac choucroute, mustard, its own onion centres & finished in brown butter. • #classical #cookery #braised #chef

Pie / norfolk quail / carrot / thyme Working on our spring menu at Lloyd's & featuring is our quail pie. Glazed pate brisee encasing quail supremes, mousseline of chicken, confit carrot, wrapped in spinach, scored & baked. Looking forward to this going on the menu 👨‍🍳 • #chefs

Waldorf / old spot pork / black pudding / parsley emulsion Old spot pork pate en croute with stornoway black pudding, veal & aged malt vinegar jelly. Finished with parsley emulsion & waldorf salad. • #passionate #chef #chefs #foodie #cookery #kitchen #kitchenvibes #brigade

Tuna / grapefruit / nori / miso Pressed cured tuna & leek confit, layered with nori. Finished with pink grapefruit, miso & cucumber. • #passionate #chef #chefs #brigade #kitchenvibes #kitchen #cookery #textures #chefslife #foodie #cure #flavours #confit #loveforfood #tuna

Waldorf / pear / celeriac / walnut Mounteryac pear, celeriac, miso walnut, parmesan wafer and parsley emulsion. New dish to the autumn menu. • #waldorf #waldorfastoria #autumn #menu #classical #oscartschirky #textures #flavours #passionate #chef #brigade #cookery #chefslife