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Gary's
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Plating Dessert at Gary's
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Phyllis' pickles at Gary's
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Shaving Tête de Moine cheese
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tomatoes with charred shishito dressing with lardo, fennel pollen
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Staff tasting at Gary's
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Hen-of-the-woods, mustard sauce, slivered onion
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Vadouvan Mariniere with cod, fennel, potato and mussels
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Mathew Bishop | Gary's Co-owner
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Cornish hen, boudin blanc, endive, jus
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In the Kitchen at Gary's
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Discussing Tête de Moine presentation
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Pork cheek with spätzle and chanterelles
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Pork cheek with spätzle and chanterelles
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Talking service with staff
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Pork cheek with spätzle and chanterelles
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Mathew and Ralph in the kitchen.
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Brioche toasted and having coronation grape jam applied
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Chicken liver and foie gras pate on brioche with coronation grape jam, the grapes are from Klippers Organics in Cawston
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Ralph plating hen.
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Jes, Avi, Anna, Tina, Daniel, Dylan, Bailey listening to Chef Matthew Bishop
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Cooking the Hen.
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Service at Gary's
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Spooning pistou onto grits.
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Corn grits with ratatouille, pistou, ricotta salata
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In the kitchen at Gary's
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IMG_8906
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Butterhead lettuce, with bacon shallot vinaigrette and blue cheese
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Trout with gribiche, cornichons and served with sourdough
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Bailey busy clearing...
