Raspberry macarons filled with a smooth raspberry ganache. The shells have a delicate crunch, followed by a soft, chewy centre and an intense raspberry flavour, with the natural acidity of the fruit balancing the sweetness perfectly. Absolutely delicious!

A little apple with a surprise inside. 🍎 This refined dessert combines smooth mascarpone ganache, a fresh apple centre, and a vibrant red coating. A quick reminder: monthly membership closes on **30th October**. If you want to build your skills and always have a new recipe on hand, now’s the time to join. I’d love to have you on board! Inside the membership, I share my recipes, techniques, and tips to help you explore new ideas and bring more creativity to your own creat

A crispy Vietnamese-style prawn "roll" with a golden, delicate crust and a juicy, flavourful centre, served with fresh mango, tangy dressing and spring onion emulsion. This was my guests' favourite dish the last time I served it. A simple idea, but the combination of flavours and textures works really well here.

This dessert idea came from my client, whose family absolutely loves pistachios and he wanted them to be part of their wedding dessert — and here it is!

Think of it as a Japanese take on pizza, all in one bite — crispy cheese croustade, fresh tuna, ginger, wasabi and a little chilli. You get the crunch, freshness and a nice kick of heat all together. It’s seriously hard to stop at one.

A rich and aromatic John Dory Bouillabaisse, built on deeply caramelised fish bones, warm spices, brandy and white wine, then finished with a touch of fresh lemon for perfect balance. See the full recipe inside!

Inspired by the Thai classic mango sticky rice, I wanted to take those familiar flavours and create my own interpretation. By combining smooth mango with creamy vanilla coconut rice pudding, I tried to create something that feels elegant yet comforting and familiar.

Light, crisp and packed with fresh spruce flavour, this aerated chocolate adds a delicate crunch and a little taste of the forest that works beautifully with so many desserts.

Hey everyone! 👋 I hope you're all doing well! I know I've been a little quiet lately, but I'm back and can't wait to share more exciting dishes, recipes and behind-the-scenes moments with you. Thank you so much for sticking with me; it really means a lot. And if you ever have any questions, whether it's about a recipe, technique or anything else, just ask. I'm always happy to help! 🙌 In the meantime, here's a taste of my childhood-my take on a traditional Czech dill sauce

This is the kind of sauce that makes a dish. Rich and full of sweet lobster flavour, with bergamot and lemongrass freshness and just enough brightness to lift every bite.

Early summer ingredients don't need much help to shine. In this tartlet, sweet charred peas, elderflower, lovage, and roasted lemon come together on a crisp garlic-infused pastry base with whipped honey ricotta. It's fresh, vibrant, and one of my favourite seasonal dishes I've created recently. The full recipe is now available inside the membership, along with detailed guidance on every element, so you can recreate the dish in your own kitchen with confidence. Enjoy! :)

New recipe just dropped inside the membership. Chocolate & Almond Dacquoise layered with coffee buttercream, dark chocolate ganache, crispy coffee gianduja, mirror glaze, and popcorn ice cream on the side. Rich, sharp, bitter, sweet, crunchy, soft… everything balanced properly so it doesn’t just feel heavy after two bites. 👨‍🍳👌 Full recipe, methods, timings, and assembly are now live inside the Cookbook. Enjoy!

A crisp cigar shell filled with bold, layered flavour - sweet mango, chilli heat, and rich prawn chutney, balanced with a silky smoked eel cream. It’s light, punchy, and built for contrast in every bite. A dish that looks refined but delivers big, confident flavour, exactly how we like it. :) Find the full recipe inside. Enjoy!

There's something about spring ingredients that just belong together - pea and wild garlic agnolotti with English asparagus. Simple, seasonal, and really good. Find the full recipe inside. Enjoy!

A perfect balance of tangy rhubarb, creamy yoghurt cheesecake, and super light vanilla mousse, layered over a spiced ginger base. It’s fresh, smooth, and full of texture, just as you would like to eat your baked cheesecake, absolutely delicious!

Soft, buttery vanilla caramels, finished with dark chocolate - a simple petit four to finish a meal, one that people tend to come back for. :) Find the full, proof-tested recipe inside, along with the rest of the collection, if you fancy cooking a little more like this at home. Can't wait to see you there! Enjoy :)

A fresh take on Banoffee Tart! A crisp biscuit base, slow-cooked caramel with a hint of salt, perfectly ripe banana and a light, balanced cream to finish. Sweet, salty, crunchy and smooth in every bite. If you want the full step-by-step and the small details that make it work every time, it’s waiting for you inside.

Juniper, Smoked Beetroot & Pickled Bilberries. Venison loin stuffed with lardo, gently cooked in juniper brown butter, then finished over coals for a final smoky note. Built with beetroot glaze, beet gel, crisp sweetbreads, crepinette, and pickled bilberries to cut through the richness. Find the full recipe inside the Cookbook. Enjoy!

Wild Cornish turbot, lightly kombu-brined and filled with a delicate turbot and scallop mousse, gently steamed to preserve its natural sweetness. Paired with celeriac layers, Cornish mussels, smoked butter, and a champagne shellfish sauce, finished with shaved white truffle. A dish built on technique, balance, and restraint... and one you can recreate yourself, step by step, inside the membership. Have fun! :)

Recipe makes15x buns For the Dough 500g plain flour 80g sugar 30g fresh yeast or 15g dried yeast 150ml full-fat milk 1x whole egg 1x egg yolk Zest of 1 lemon 3g salt 200g melted butter Poppy Seed Filling 160g milk 70g ground poppy seeds 60g finely crushed butter cookies, such as shortbread 30ml dark spiced rum 1tsp vanilla extract ¼ tsp ground cinnamon 100g granulated sugar Zest of ½ lemon 60g walnuts, finely chopped For the quark filling 250g full-fat quark 250g creme chee