Clark Parkin

Dry aged mackerel as a tartare with melon and slightly smoked with its shaved katsuoboshi and tomato-ponzu-vinaigrette. the little gel dots are made from the fruit of ceylon oak. First of many great and inventive courses by chef @jim_ophorst at @prurestaurant @trisararesort #foodtraveller #foodie #foodgasm #fantasticdinner #phuket#trisara #trisaraphuket Less

These 2 gambas rojas at @qiqedacosta new restaurant Deessa at @mo_ritzmadrid were fantastic. I usuallly like them charcoal grilled or a la plancha or on a salt bed but these were cooked for one minute in sea water. Amazing flavour and sucking the head juice was divine. #foodgasm #foodie#foodtraveller #fantasticdinner#quiquedacosta Less

Dry aged mackerel as a tartare with melon and slightly smoked with its shaved katsuoboshi and tomato-ponzu-vinaigrette. the little gel dots are made from the fruit of ceylon oak. First of many great and inventive courses by chef @jim_ophorst at @prurestaurant @trisararesort #foodtraveller #foodie #foodgasm #fantasticdinner #phuket#trisara #trisaraphuket Less

Dining during a pandemy has become a challenging task. Especially for the staff of restaurants that have to wear masks and that have to make up for the awkward situation and the smiles that nobody sees now. But I can see the smiles in their eyes. This picture that I inavertedly cropped reminded me of that. My shoutout goes to all that keep the art of receiving guests alive in those enduring times. My vists over the last year to @traubetonbach @schloss_schauenstein @cellercanroca or @salonrouge_muc have all left me deeply touched by their service. Remember to tip them well. #foodtraveller #foodie #foodgasm#restartgastro Less

Dining during a pandemy has become a challenging task. Especially for the staff of restaurants that have to wear masks and that have to make up for the awkward situation and the smiles that nobody sees now. But I can see the smiles in their eyes. This picture that I inavertedly cropped reminded me of that. My shoutout goes to all that keep the art of receiving guests alive in those enduring times. My vists over the last year to @traubetonbach @schloss_schauenstein @cellercanroca or @salonrouge_muc have all left me deeply touched by their service. Remember to tip them well. #foodtraveller #foodie #foodgasm#restartgastro Less