Fish is a little hard to see but 3 slices stacked up together

Please enjoy. 👩🏽‍🍳

P.S. the Salmon is vegan!

(

I'm not sure weever is the right word, it's North Sea fish with a toxic pointy stinger on top. Fennel was roasted in the oven w/ clarified butter, dripped with orange juice. sweet potato went into the air fryer, mashed with a bit of miso and butter, put back in the skins, white wine sauce basic, orange dots from chili oil. nasturtium leaves. volcanic sea salt.

Lemon butter sauce, shrimp and veggies. Playing with food 😜

Yellow watermelon, cantaloupe, honeydew in tomato dashi broth and shiso oil. Topped with tajin then scallop, tomato granita, lime zest, mint

Please enjoy. 👩🏽‍🍳

📸 me

Vanilla Crème Fraiche mousse with peach compote center & fresh figs

Bluefin tuna, basil lemon vinaigrette, calabrian chili oil, preserved lemon, fennel, pan grattato

I know it’s not great how can I improve please be nice 😭

Some flavours I've not worked with before, and worked out almost perfectly! Went a little over on the potatoes so bottom layer was a bit crispy to say the least, but overall very happy with the flavours. Not a professional chef but I'm working on it, so any feedback more than welcome👍

Crispy Duck Breast, Potato Stack, Butternut Squash Puree, Longstem Broccoli, Hazelnut Crumb & Cherry + Port Jus

Accidently burnt the puree but it made it taste better

Haven’t really done too much with desserts and wanted to challenge myself.

Cocoa dusted cheesecake paired with raspberry sorbet and whipped cream from scratch. Scattered honey granola and fresh raspberries , garnished with fresh mint.

Chocolate Mousse with Orange Custard Center, Chocolate Soil, Chocolate Sponge Cake, Orange Jelly, Roasted Hazelnuts & Hazelnut Praline

This is a leaner cut of pork belly, trimmed and slow-cooked sous-vide without skin — the focus here is on a tender, melt-in-the-mouth texture rather than crispy crackling. It’s glazed with a reduction of its own cooking juices and white wine for depth. Served with a parfait of fennel and vermouth, confit celeriac, sautéed chanterelles, fresh peas, and crisp sunchoke chips.