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

Savour the nuttiest bake of the season: my Buckwheat & Walnut Financiers. Toasted walnuts, almonds, hazelnuts, and pecans blend with freshly milled buckwheat flour, rich brown butter, and dark chocolate for a deep, earthy sweetness. Rested overnight and baked until perfectly golden, these little cakes deliver intense flavour in every bite—crisp edges, soft centres, pure luxury. PS: If you've been thinking about joining my recipe membership, now might be the time, as prices

Flavours of Autumn - Sloe Berries, Caramelised Whey, Pine & Almond Cream. Wild, simple, and full of contrast - the tartness of sloe berries against the sweetness of caramelised whey just works perfectly. Now live in my online cookbook for members — if you enjoy seasonal, thoughtful food, you’ll love this one.

Fresh on the menu: Raspberry & Tonka Jelly. A vibrant, no-fuss petit four that’s all about balance — tart raspberry meets the warm, vanilla-almond notes of tonka bean. It’s light, fruity, and incredibly easy to make. A beautiful little bite to finish a meal or serve with coffee. The full recipe is ready and waiting!

Rhubarb and custard — one of my all-time favourite combinations, and the perfect pairing for this time of year. The recipe is now live! Vibrant rhubarb with rich, silky custard — pure comfort on a plate. Head over to check it out and let me know what you think! Enjoy!

Spring is here and so am I with my veal sweetbread served with fresh peas, mint, and light dill cream to celebrate this time of the year. ;)

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

Beef & Tuna Tartare Croustades: A quick, delicious snack that will wow your guests and get them excited for the rest of the menu!

Hi there, thank you for coming to my blog and your interest in my first blog post! Today, I would like to share with you 5 of my...