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!

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! :)

OPEN TO ALL: This week’s recipe is one of my autumn favourites - a quick Pecan Carrot Cake that’s soft, nutty, and delicately spiced. It captures everything I love about this season’s baking: warmth, balance, and comfort. Perfect for a slow Sunday afternoon with a cup of tea. :) A glimpse into my online cookbook - refined, seasonal, and made to be enjoyed. 🍂 Enjoy!

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.

Treat yourself to our almond, vanilla, and cocoa nib praline tartlet, topped with dark chocolate and whipped Amarula cream. Perfectly simple yet irresistibly tasty, it's the ideal sweet snack for after a meal or anytime you crave something indulgent. A delightful combo of sweet, salty, crunchy, nutty, bitter, rich, and creamy flavours in every bite!

Sake-poached peaches, jasmine rice ice cream, and a light sake custard come together in this fresh, floral dessert. Finished with shiso, crisp puffed rice, fizzy sake powder, and a sugar tuille for crunch — it’s all about balance, texture, and clean summer flavours. Try it yourself! Enjoy ;)

Chicken liver and foie gras parfait, whipped until silky smooth, dipped in sauternes jelly and set on a crisp parmesan sablé. Finished with a sliver of black truffle for an indulgent, bite-sized starter. Rich, elegant, and surprisingly light—perfect for entertaining or treating yourself. Enjoy!

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!

This decadent layered chocolate bar features five rich layers, from chocolate crumb to caramel, topped with crisp and honeycomb. A must-try!

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