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

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!

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! :)

Gently steamed sea bass with smoky mushrooms and broccoli sambal, bright kaffir lime oil, and warm green Thai curry, fresh, clean, and honestly just delicious. Nothing heavy, just good flavours that really work together.

A modern take on the timeless Beef Wellington — golden, flaky pastry wrapped around tender beef fillet, rich mushroom duxelles, and a hint of smoked bone marrow.

Absolute flavour bomb guys! Juicy Angus beef glazed with onion caramel, wild garlic, earthy maitake mushrooms and a bold peppercorn sauce.

Got a dinner party coming up soon? Try out my Lobster Raviolo recipe and impress your guests with my take on this flavour combination.

Don't miss this beautiful wild Cornish Turbot inspired by the French sauce Dieppoise and Vadouvan curry spice -full recipe in member's area.

Courgette, lemon verbena & shellfish sauce Shellfish Sauce 2x lobster heads, chopped 100g turbot bones 100g scallops skirt 3x banana...

Grilled Leek, Sea Vegetables, Champagne & Lovage Sauce

Carrot, Mint & Apricot