Keep it simple
My cooking style has definitely changed over the course of my life, more than ever before I'm trying to cook very simple, tasty, healthy food with an emphasis on ingredients, preferably things I can harvest and serve that day. How I want people to dine is still evolving and as I get closer to what a lively vibrant dinner table looks like for you and me I get excited. I hope people can enjoy my journey along the way as I try to define what that is.
Menu's will change with the season and where possible Cornish produce will be used, all dinners and events accommodate a vegetarian option.
Winter
Swedish rye cracker / curds / turnip slaw
-
Line caught pollock / raw pumpkin salad / lobster sauce
-
Organic pork belly / Whey onions / Chard sauce
-
Lemon tart
Swedish rye cracker / curds / turnip slaw
-
Grilled broccoli / chicory / crispy bacon / beenleigh blue dressing
-
Chicken boudin / bois boudran sauce / braised greens
-
Orange marmalade cake / cardamon custard
sourdough / butter / pickles
-
Roast squash & onion tart / miso mayo / winter leaf salad
-
Caleirada Portuguese fish stew / parsley butter
-
Apple tatin / meadowseet custard