Vanilla Crème Fraiche mousse with peach compote center & fresh figs

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

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

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

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.

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.

made orange vinaigrette salad for breakfast.

Plated love letter to a childhood lunch - pb&j on wheat with a chocolate milk.

Whole wheat honey cake, peanut butter crémeux, honey roasted peanut streusel, concord grape gel and fresh strawberries, milk chocolate mousse

Made this a bit ago but never posted. Curious to know what this dessert evokes in others 👀

Excuse me for the tuile, it’s my first time, the rest looked a lot better this is just a bad picture.

Im trying to grow my following rn I post mainly on tiktok. My tiktok is jawesomecooks if youre interested. If you have any questions please feel free to reach out

Milk Tea Creme Brulee, with a Milk Tea Cookie filled with Whipped White Chocolate Ganache and Peach Jam / Olive Oil and Star Anise Ice Cream topped with Dalgona Coffee and Honeycomb

Traditionalists; look away now.

Recently we picked our own sweetcorn at the local PYO.

For the last few years of doing this, I’ve made a signature dish of some sort of filled pasta with roasted sweetcorn and hazelnuts.

This year I’ve done ravioli.

The sweetcorn is cooked sous vide and then blended with a little ricotta and seasoning.

The pasta dough itself is 2:1 00 flour to Harina so it actually has a nice corn flavour.

The pasta was finished in a little emulsion and the plate was dressed with the roasted corn, toasted nuts, parsley and (after the photo) some more Parmigiano Reggiano.

This is far from being a traditional Italian dish, but the technique is pretty sound and I like the fact it’s evolved with me.

Green pipián, pan fried chicken breast, caminantes, wild watercress, avocado leaf oil

This was so yummy - I went through a stocks class recently, so I made my own parmesan stock for the risotto and it was so worth it