Welcome to my kitchen

Cured Pork Belly

A classic restaurant dish using pork belly, cockles, cauliflower and boudin noir

Stuffed Calamari with shrimp and Arrabiata

A simple blend of fresh shrimp, Old Bay seasoning, and sourdough. My tribute to my time living in Washington DC.

Roast Hog with Salt Baked Potatoes

A Tom Kerridge "whole hog" dish that was my first introduction to sous vide. 

Treacle Cured Chateaubriand

The Hand and Flowers classic dish, one of the most complex things I've ever tried to cook. 

Pork Terrine

Pickled cucumbers, onions, mushrooms complement this dish, a lovely poultry jelly layer made from turkey and chicken stock, with a layer of port infused mushrooms, served with truffle butter and sourdough

Pigeon and Foie Gras 

This is a Hand and Flowers dish. Not my best effort.

Stuffed Chicken Breast

A delicious truffled chicken mousse is the filling, served with a puree of parsnips and edible flowers. Nice dish

Eggs Benedict

A homemade English muffin, my cured gravadlax, eggs from the garden, and a dollop of rich hollandaise. Yum

Mussels in Guinness

A delicious blend of hollandaise, a splash of truffle oil, topped with a Guinness foam, celeriac, carrot, and perfectly cooked mussels with a treacle bread roll. Served in a pint glass!

Blanquette of Veal

This is a classic dish with loads of flavour from the homemade beetroot pasta, topped with confit lemon zest, served with a caramelised roasted onion. 

Cured Rabbit Leg

I stuffed the Rabbit with a truffle chicken mousse, served with a salad of wilted rocket, homecured bacon lardons, squid. a spoonful of Lyonnaise onions and a delicious herb sauce finish the dish to perfection. 

Basic Chicken Stock

All of the sauces I make are using this base. About 3kg of Chicken bones, an onion, a carrot, 600g tinned tomato, a garlic bulb cut in half, and a split calves foot. Cook for about 8 hours to reduce from 8 litres to 5 litres.  

Pork Tenderloin

A Hot Dog is the inspiration for this dish. There is a lot going on with a pork tenderloin rolled in mustard seeds, a garlic sausage, a malted pork cheek fritter, caramelised onions, mustard mayo, and a pickled Chinese cabbage

Edible Flowers

All produced from the construction of the Potager! A simple salad of radish tops tossed with Nasturtiums, a really delicate vinaigrette made Chive flowers that is a beautiful purple colour, and a sweet marigold butter, accompanying some home cured salmon. 

Slow Cooked Beef

Using a Jarret de Boeuf, this dish is really made really flavourful by slow cooking this for as long as possible, then combined with a few spoonfuls of Lyonnaise onions, a potato confit, served with mustard mayonaise and Borage flowers.

Braised Shin of Beef

A Hand and Flowers classic that I loved making, using a vertical "canoe cut" bone marrow to hold the dish together. Not my best presentation effort, but the taste is incredible. 

Lamb with Salsa Verde

This has been an excellent Hand and Flowers dish to practice techniques - I French trimmed a whole rack of lamb, cooked them sous vide, there's a lamb breast and lamb sweetbread farce, I made polenta pastry, and a very rich lamb sauce that starts with 5 litres of chicken stock reduced to 500ml.  

Beetroot Salmon Bagel 

The most colourful plate! Perfectly poached free range eggs from my hens, a deep red beetroot and salmon, honey mustard sauce, and passion fruit.

Brunch perfection

Glazed Jambonneau

A Belgian bistro classic.  Slow cooked and falling off the bone

Scotch Eggs

A substantial meal... I love making these using the eggs from the hens here at Chateau Edwards, using the Radish tops to make a peppery salad.  

Smoked Haddock Omelette

The classic Arnold Bennett omelette, its so rich and tastes divine.

Homecured Salmon

Peat Malt Whisky Cured, Sloe Gin and Beetroot cured. Its one of my favourite things to help showcase simple food preparation that takes time and tastes amazing.  

Smoked Pancetta Salad

I've been curing my own bacon for a long time, this was the moment I decided to start smoking my bacon too. I've not stopped smoking bacon  since, it's an incredible taste. 

Chicken Liver Parfait with Maderia Jelly 

Sourdough is my favourite bread to make, taking cheap ingredients and making them taste awesome is what I do...

This is a really simple dish that makes simple flavours stand out.

Carbonade

This Classic Belgian Stoofvlees dish has been part of my repertoire since I moved here, A slow cooker, Trappist beer, and the best mustard in the world help this dish to achieve a legendary status.

Charcuterie

Apparently, one of the early signs of a midlife crisis is curing your own charcuterie. Who knew...?

Halibut with Wild Garlic and Morels 

My tribute to my Michelin starred friend. 

Lamb, Boudin  

This is a Belgian reworking of a classic Gary Rhodes dish, it's amazing. 

Herb Crusted Rack of Lamb

A delicious lamb with smoked butter mashed potatoes

Smoked Haddock topped with Welsh Rarebit 

The Gary Rhodes classic British dish

Langoustine Bisque

A classic French seafood dish with amazing flavours

Preserving produce

I love the colour of these three - PIccalilli, Pear and Chesnut jam, lemons

Roast Pheasant with pancetta

A perfect dish for a winter evening 

Stuffed Tomato with grey shrimp 

A simple Belgian bistro classic

Smoked Trout with Horseradish Cream

Smoking your own fish is a great way to make incredible ingredients even better

Backstrap of Hare Wellington with Cumberland Sauce

Rich and full of game flavour, mixed with a classic sweet sauce

Treacle Cured Steak

Colourful plate with herb oil and smooth potato puree

Cod with Garlic Butter

I was gifted a signed copy of Marco Pierre White's Mirabelle cookbook - this is the recipe that caught my eye as a fishy version of a classic Chicken Kiev

Calamari and Braised Fennel

I love the flavours here, using the star anise lifts the fennel, mixing crabmeat into the calamari works really well 

Hot Smoked Chicken and Mango Salad

Nice combination of smoky chicken, sweet mango, hot chillies, and an Asian influenced vinaigrette