The scallop pictured were hand dived by Fraser and Ali around Berry Head and Berthing in Brixham on a fishing boat called Baloo. They arrived within a few hours of dinner service so fresh you could barely prise them open.
A belated thank you to the incredible team @theconduitlondon . Suppliers constantly inspire my cooking here carefully sourced by @merlin_johnson @pesky_fish @thehusbandryschool @steweeggs @pumpstreetchocolate @neals_yard_dairy
White asparagus, egg yolk
Scallops, peas, lovage
Lamb ribs, fennel, aioli
Confit white asparagus from last nights dinner @theconduitlondon with the wonderful @merlin_johnson and team.
Cured egg yolks.
Preparations underway @theconduitlondon with @merlin_johnson for dinner tonight.
Atelier des Lumières. Paris. #neverforget
Belted Galloway used traditionally to manage the landscape of Surrey @surreywildlifetrust
So fortunate to have access to this kind of quality @ollyseabright
Forever grateful to #chelseaandwestinsterhospital #emergencyservices @nhsenglandldn @starlight_uk
Phyllida Barlow @royalacademyarts my three year old’s take on the exhibition is to lie on the floor and talk about the colours of the rainbow, oranges and pistachio ice cream.
Spot the odd one out?
Polenta cake with St Clements curd.
Rhubarb, custard and cream with sugared shortbread.
@adam_shield_ & @thomasjwhittle
Weston studio / @royalacademyarts
Raspberry red rhubarb, planted two years ago and forced under old chimney tops. The last stalks pulled now until next year.
Late summer sun.
Ollolai, donno che spacca la legna, 1963.