Dark chocolate Délice, peppermint granita and gel - a great way to finish another feast! by Chef Adam Simmonds

Dark chocolate Délice, peppermint granita and gel - a great way to finish another feast! by Chef Adam Simmonds

Michelin-starred chef Adam Simmonds Valentines Day Menu

Michelin-starred chef Adam Simmonds Valentines Day Menu

Strawberry sorbet, pistachio parfait,  eucalyptus cream and olive - very refreshing like a palette cleanser, the eucalyptus cream was slightly overpowering, but I liked the creativity of Chef Adam Simmonds

Strawberry sorbet, pistachio parfait, eucalyptus cream and olive - very refreshing like a palette cleanser, the eucalyptus cream was slightly overpowering, but I liked the creativity of Chef Adam Simmonds

Roasted loin of lamb, crisp belly, goat's curd,  Onion ash and purslane - Amazing, in my opinion the best dish of them all! Very juicy, perfectly pink and tenderloin (perhaps sous vide?) lots of flavours and textures in this dish. The onion ash added a bitter and smoky flavour to the plate. by Chef Adam Simmonds

Roasted loin of lamb, crisp belly, goat's curd, Onion ash and purslane - Amazing, in my opinion the best dish of them all! Very juicy, perfectly pink and tenderloin (perhaps sous vide?) lots of flavours and textures in this dish. The onion ash added a bitter and smoky flavour to the plate. by Chef Adam Simmonds

Confit Fillet of trout: delicious veal tartare, smoked English asparagus and  pretty edible flowers by Chef Adam Simmonds

Confit Fillet of trout: delicious veal tartare, smoked English asparagus and pretty edible flowers by Chef Adam Simmonds

Adam Simmonds at Burger Monday by Izzy Burton

Adam Simmonds at Burger Monday by Izzy Burton

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Poached brill: a very tasty compressed cucumber, hearts of palm, poached and fresh oyster, samphire, delicate and small chanterelle mushroom, Nasturtium - a very pretty and delectable dish by Chef Adam Simmonds

Poached brill: a very tasty compressed cucumber, hearts of palm, poached and fresh oyster, samphire, delicate and small chanterelle mushroom, Nasturtium - a very pretty and delectable dish by Chef Adam Simmonds

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