ian.sargent:
Amuse-Bouche
ian.sargent:
Preparing the Nitro Poached Aperitifs
ian.sargent:
Red Cabbage Gazpacho w/ Grain Mustard Ice Cream
ian.sargent:
Jelly of Quail, Crayfish Cream, Chicken Liver Parfait, Oak Moss and Truffle Toast
ian.sargent:
Water over Dry Ice - Table Centre Piece
ian.sargent:
The famous Snail Porridge
ian.sargent:
Roast Foie Gras. Rhubarb, Braised Kombu and Crab Biscuit
ian.sargent:
Scallop. Alternative to the Foie Gras
ian.sargent:
Mad Hatters Tea Party Pt.1
ian.sargent:
Mad Hatters Tea Party Pt.2
ian.sargent:
Mad Hatters Tea Party Pt.3
ian.sargent:
Mad Hatters Tea Party Combo
ian.sargent:
Mad Hatters Sandwiches
ian.sargent:
Sound of the Sea
ian.sargent:
Halibut - Alternative to the Salmon
ian.sargent:
Salmon Poached in a Liquorice Gel w/ Artichokes, Vanilla Mayonnaise and Golden Trout Roe
ian.sargent:
Saddle of Venison w/ Beetroot Soubise, Risotto of Spelt and Umbles
ian.sargent:
Galette of Rhubarb w/ Neroli Scented Yoghurt and Rhubarb Sorbet
ian.sargent:
The BFG