londoneater:
Grouse pithivier @holborndiningroom So very glad I made time to eat this. I'm guessing it is chicken mousse with girolles, leg and offal mixed in. Both breast one on top of the other in the middle. Whole bird in this, and no doubt also baked to order. Pow
londoneater:
Glazed lemon tart @holborndiningroom yup 🎯
londoneater:
Lobster Thermidor Tart @holborndiningroom Excellent puff pastry, light & crispy, no doubt baked to order. The thermidor sauce is straight 🔥 - cheesy as is evident but the best part is the acidity, presumably mustard + lemon, totally lightens the load
londoneater:
Eggs separated and meeting again on the plate. Baked whites with mushrooms, spinach and Parmesan. Hollandaise on top.
londoneater:
My fan-made version of chocolate sabayon tart by @tfkemble @theoclench . No bake version actually pretty solid. I whipped it like a boss but zero bubbles in my sabayon after bake 😝😝:stuck_out_tongu
londoneater:
💗
londoneater:
Ravioli of langoustines, BBQ dressing, hospitality cabbage with sweetcorn @elystanstreet XL dumpling that is comprehensively tasty. Pasta a highlight of @philchef repertoire.
londoneater:
Celebrating this geezer @kenteraz bday at one of our long time favs @cambiodetercio (14 years and counting). it's basically second home for us here. Thanks Abel for another smashing meal, and pastry guy totally worked hard on the chocolate cake. Last of
londoneater:
The after. 12 hours on from overnight salting with kosher salt. Galician rib eye on bone from @turnerandgeorge not sure how long it's been hung for, but usually 45-60 days. Smells like sugarcane. Good beef, I trimmed some off last night to check. Hope I d
londoneater:
The before pic. From last night. Broke out the Galician rib eye for salting, @porkchops_blackcat all over it. The little fella can smell good beef from a mile away. From @turnerandgeorge
londoneater:
Brill, courgette and capers @marksman_pub Stunner on the bone, perfectly pearly translucent all round. Nice work @jonrotheram @tmfharris 👌👌
londoneater:
Cured mackerel, kolrahbi and gooseberries @marksman_pub Flamed, flesh still translucent, retaining its natural oils and juiciness. The cure, like a brine, is very very delicious 👌
londoneater:
Potatoes @marksman_pub
londoneater:
Glazed White aubergine, black tea, olives with beef roasting juices. British nasu dengaku right here, right? The miso glaze is caramel sweet, but the most exciting part is the texture of the vegetable. It's so delicate and seamless nearly like marrow. Wit
londoneater:
Warm pheasants egg, celeraic, Arbois, dried ham, truffle. Could be vin jaune but could be a chard too, in any case, it has a splash of nuttiness that goes with classic combo of egg and truffle. There's obviously Australian winter blacks, but I also see so
londoneater:
Langoustine tail (no blues today) wrapped in shittake, with roasted cauliflower, parmesan crisp and bonito cream. In a wine glass, they poured a warm consommé of wild mushroom, with julienne of Australian winter black truffle and the delicate claw. Lango
londoneater:
Lemon tart @theninthlondon @chefjuntanaka classic 👌
londoneater:
Langoustine carpaccio with shellfish vinaigrette @theninthlondon @chefjuntanaka 5th time back, everything ticking along just fine
londoneater:
Heritage tomatoes, fennel and really tasty smoked eel @brunswickhse
londoneater:
Peas and cured Tamworth on toast @marksman_pub Bursting sweetness, freshness, every plate of food here is simply delicious 💥💥💥
londoneater:
Here's another angle on the brown butter & honey tart @marksman_pub take me back, too good...
londoneater:
The brown butter & honey tart @marksman_pub Wow wow wow! Physics defying textures here. Definitely one of the best puddings I've ever eaten.
londoneater:
Beef & barley bun @marksman_pub ⚡️⚡️⚡️
londoneater:
Pollen Cider 2014 vintage. Made by Ben @samplerwine , this is excellent and serious stuff 👌👌. From a single orchard in Hertfordshire. Fermented with champagne yeast and then bottle conditioned since June 2015. Totally bone dry, zero sweetn
londoneater:
My first attempt the Hot-Cold egg. No egg topper, just did it with a knife and as you can see badly. Crooked edges hah. Recipe is same, except with "English terroir". Burford Browns, jersey double cream (which does not whip well at all..) , Surrey honey.
londoneater:
Hello Ivy. A life chasing corks @samplerwine slowly turning your coat to a tawny port
londoneater:
Razor clams, mushrooms, black garlic @lc_climpson @leocarreiraa beautiful work here, razor clams matching textures with the mushrooms, and those are shiitakes I think, chopped and cooked, this black garlic adding a subtle burnt edge, the whole thing is ea
londoneater:
Mackerel, Spring greens and smoky crispy kombu - loads of umami here! @lc_climpson @leocarreiraa
londoneater:
Scallops in fig leafs milk @lc_climpson @leocarreiraa Shell to shell, like perfumed coconut milk with a slightly thickened texture. Gorgeous, elegant work 👌
londoneater:
Requeijao & coco beans @leocarreiraa @lc_climpson like a ricotta, sweet, served warm with a slick, like a fish stock. Simple but so delicious.
