TEN-COURSE TASTING MENU - £145

Forever picking

Snacks inspired by the seasons. This stems from my recollection of being in the garden with my mother and picking anything that was edible.

Just down the road

Many miles have been travelled and more than many hours have been spent finding the very best producers to supply us with our ingredients: we celebrate Old Hall Farm as one of them, because it is very close to my Norfolk roots.

We all have our ‘Beech tree’ moment

My first memory as a child was a sense of fearlessness; I was always taking risks and looking for challenges. We had the tallest and most beautiful copper beech tree in our garden that I simply had to climb again and again. As chefs, we must always challenge the norm.

It’s not always black or white

Being a chef requires creativity, the desire to push boundaries and to always strive to develop one’s offering further. It should neither be black nor white, nor one way nor the other.

The essence

Taking a single ingredient’s flavour and searching for its essence, then developing a truly refined and unique taste. We all have our favourite flavours, and this flavour is one of mine.

Muddy flats & bacon

Much of my childhood was spent on the North Norfolk Coast, in Blakeney but also in Orford, Suffolk. I have vivid memories of the smell of the sea, samphire and catching crabs with smoked bacon.

The love affair continues

France is very close to my heart: I spent many years in the heart of France as a child on holidays in the Auvergne, as well as the wine regions of the south, developing my love affair with food. This continued working alongside Pierre Koffmann & Joel Robuchon.

Always playing with fire

From a very early age, I have always had a fascination with fire, for good and bad reasons! This has now been channelled towards cooking and the control of heat, flames and smoke.

Wait & see

As we all know, the best is usually left to last. Many of you will remember the voice of reason when asking what’s for dessert. All I will say is that it’s a seasonal sweet delight!

Cows & cornflakes

From the age of 12, holidays were spent in the Auvergne in a tiny hamlet. The local farmer brought us warm, fresh milk each morning, which once it had settled, was rich in cream. I can still taste the sweetness of that milk once combined with cornflakes. This dessert is inspired from that moment.