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Restaurants
- Neil A. Chef added a new meal Dinner at Hjem at Hjem
A few days spent dragging this American chap (@oadtop100 ) around some of my favourite restaurants in the North East. After visiting Pine, Solstice and Riley’s Fish Shack we paid a visit to @restauranthjem , which continues to go from strength to strength. @a.nietosvuori Alex Nietosvuori and Ally have created a true... More
A few days spent dragging this American chap (@oadtop100 ) around some of my favourite restaurants in the North East. After visiting Pine, Solstice and Riley’s Fish Shack we paid a visit to @restauranthjem , which continues to go from strength to strength. @a.nietosvuori Alex Nietosvuori and Ally have created a true destination restaurant. Well worth visiting and staying there night in one of their fabulous rooms.
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Northern Rye croissant, mushroom & lardo
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Pork broth & smoked quail’s egg
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Chicken liver, Madeira & thyme
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Isle of Skye scallop & smoked roe
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Stone bass, almonds & kelp
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North Sea squid, leeks & miso
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Northumbrian lobster & Hexhamshire Organic’s beetroot
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Red deer, spring onion & oxtail
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Roasted yeast, meringue & Pedro Ximénez
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Michelin Guide - ⭐️
OAD - Highly recommended
W50B -
Best Chef Awards -
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#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide Less
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- Neil A. Chef added a new meal Dinner at Disfrutar Bcn at Disfrutar
Green olive on mousse on assorted salad - 2023
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Our next stop on my best of Spain tour was to @theworlds50best number 1 restaurant @disfrutarbcn . Awarded the top spot just last week it is clear to see why they have reached this peak having also recently been awarded a third Michelin star. The groundbreaking food, always pushing... More
Green olive on mousse on assorted salad - 2023
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Our next stop on my best of Spain tour was to @theworlds50best number 1 restaurant @disfrutarbcn . Awarded the top spot just last week it is clear to see why they have reached this peak having also recently been awarded a third Michelin star. The groundbreaking food, always pushing forward with inventive but most importantly delicious ideas, together with the friendly and welcoming service style makes this one of my favourite restaurants on the planet and having watched it evolve over many visits over many years I am overjoyed to see them enjoy this success.
I arranged a surprise for my guests to eat not in the main restaurant but at our own ‘living table’ downstairs through the wine cellar and into the restaurant’s test kitchen. This was truly a highlight of the tour and I can’t wait to revisit next May on my best of Spain tour 2025
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Michelin Guide - ⭐️⭐️⭐️
OAD - 18
W50B - 1
Best Chef Awards - 7
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#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #bestofspaintour #worlds50bestrestaurants #worlds50best #eater #michelinguide #grandspaintour Less
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- Neil A. Chef added a new meal Dinner at Ynyshir at Ynyshir
While in Cheltenham we also visited restaurant Journey, in the town centre. We have met chef Jeff Lewis a couple of times when he was staging at Ynyshir, and it seems that the majority of Journey’s menu takes strong influence from places that Jeff has worked or visited. You will spot several dishes that are easily traceable back to his time at Ynyshir,... More
While in Cheltenham we also visited restaurant Journey, in the town centre. We have met chef Jeff Lewis a couple of times when he was staging at Ynyshir, and it seems that the majority of Journey’s menu takes strong influence from places that Jeff has worked or visited. You will spot several dishes that are easily traceable back to his time at Ynyshir, The Fat Duck and even Disfrutar in Barcelona, although I don’t think he worked there. Even the website tagline “putting the fun into fine dining” could be argued to originate in Wales where Gareth Ward embraces “fun dining not fine dining”. I guess every chef takes influences from somewhere but this did seem like a succession of replicated dishes and presentation theatrics rather than a chef taking an idea and making it his own. I’m not sure what to feel about that. The food was pretty tasty overall apart from a couple of missteps and I guess it’s nice that Cheltenham gets another restaurant trying to operate at a higher level.
It might be interesting to see where his menu is at in 6 months or a years time and if it has moved forward with more of his own ideas. But I’ll let someone else discover that as I think the only visit I’ll be doing to Cheltenham in the future will be to revisit the excellent Champignon Sauvage.
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Bacon & Egg
Bacon Velouté - Tempura Egg Yolk
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Chilli Crab
Crab - Chilli Broth - Chive & Garlic Oil - Puffed Wild Rice - Dill - Nori - Coriander
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Sri Lankan MonkFish Curry
Monkfish Fillet - Red Curry Sauce - Yuzu infused Basmati - Cumin Salt
Poppadom
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Japanese A5 Wagyu
A5 Sirloin - Salt Baked Celeriac purée - Enoki - Kalamansi Nahm Jim - Teriyaki Jus
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White Chocolate & Aged Caviar
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Banh Mi & Pho
Vietnamese Street Bread - Accompaniments - Ph& Broth - Ampers&nd Dairy Butter
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Hokkaido scallop, beurre noisette, tarragon
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S.T.P.
Medjool Date Pudding - Caramel & Red Boat Ice Cream - Dulce de Leche
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Michelin Guide - listed
OAD -
W50B -
Best Chef Awards -
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#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants Less
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- Neil A. Chef added a new meal Dinner at Disfrutar Bcn at Disfrutar
Liquid salad - 2015
Tomato “polvorón” and arbequina Caviaroli - 2014
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Our next stop on my best of Spain tour was to @theworlds50best number 1 restaurant @disfrutarbcn . Awarded the top spot just last week it is clear to see why they have reached this peak having also recently been awarded a third Michelin star. The groundbreaking... More
Liquid salad - 2015
Tomato “polvorón” and arbequina Caviaroli - 2014
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Our next stop on my best of Spain tour was to @theworlds50best number 1 restaurant @disfrutarbcn . Awarded the top spot just last week it is clear to see why they have reached this peak having also recently been awarded a third Michelin star. The groundbreaking food, always pushing forward with inventive but most importantly delicious ideas, together with the friendly and welcoming service style makes this one of my favourite restaurants on the planet and having watched it evolve over many visits over many years I am overjoyed to see them enjoy this success.
I arranged a surprise for my guests to eat not in the main restaurant but at our own ‘living table’ downstairs through the wine cellar and into the restaurant’s test kitchen. This was truly a highlight of the tour and I can’t wait to revisit next May on my best of Spain tour 2025
.
Michelin Guide - ⭐️⭐️⭐️
OAD - 18
W50B - 1
Best Chef Awards - 7
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#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #bestofspaintour #worlds50bestrestaurants #worlds50best #eater #michelinguide #grandspaintour Less
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- Neil A. Chef added a new meal Dinner at Studio Frantzén London at Studio Frantzén
Tartare of tuna & red deer
Kalix vendace roe, white kombu, wasabi-infused cultured cream, fermented Mirabelle plum & warm ginger butter
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Warm laminated milk bread à la croissant
blond miso butter & borage honey
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Veal steak tartare
truffle aioli, shitake, pickled white onions, aged Parmesan, toasted almonds, cress & champignons d’Paris
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Oysters... More
Tartare of tuna & red deer
Kalix vendace roe, white kombu, wasabi-infused cultured cream, fermented Mirabelle plum & warm ginger butter
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Warm laminated milk bread à la croissant
blond miso butter & borage honey
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Veal steak tartare
truffle aioli, shitake, pickled white onions, aged Parmesan, toasted almonds, cress & champignons d’Paris
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Oysters au naturelle, Classic condiments
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Grilled ovster
smoked butter sauce, herring caviar & dirty seaweed
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Veal minute ‘ma-la’ & crispy shiso salad
fermented-Kampot-pepper jus, cep aïoli, sake-braised maitake & Sichuan pepper oil
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Steamed turbot ‘Jansson’s temptation’ & Koshihikari rice (Chef’s signature) butter sauce à la Sandefiord flavoured with preserved-anchovy juice, three kinds of caviar, caramelised onions & chives
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Caramelised banana
rum-raisin ice cream & frozen foie gras
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A visit a while ago to the newish London outpost of Bjorn Frantzen. Studio Frantzen, located in the Harrods department store. Very nice but as with most, if not all of these types of projects it leaves you slightly underwhelmed and craving the real deal back in Stockholm.
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Michelin Guide - listed
OAD - recommended
W50B -
Best Chef Awards - 41 (2023 list)
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#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide Less
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- Neil A. Chef added a new meal Dinner at Gresca at Gresca
Guanciale and stracchino pizza
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Bikini
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Artichoke with bone marrow
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Veal brain with butter and lemon
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Grilled rabbit
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Grilled quail
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Grilled chicken Ass
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Morels a la creme
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Chocolate cake (l’ambrosie style)
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Profiterol & French toast with chocolate sorbet
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After an incredible lunch at @asadoretxebarrioficial... More
Guanciale and stracchino pizza
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Bikini
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Artichoke with bone marrow
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Veal brain with butter and lemon
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Grilled rabbit
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Grilled quail
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Grilled chicken Ass
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Morels a la creme
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Chocolate cake (l’ambrosie style)
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Profiterol & French toast with chocolate sorbet
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After an incredible lunch at @asadoretxebarrioficial we all headed straight to Bilbao for a late evening flight to Barcelona. Day 6 of the tour involved splitting the group for lunch. The reason will become clear in my next post. While half of the group enjoyed a lunch with some added surprises, the other half enjoyed a surprise lunch that was not announced on the tour schedule. Again I will leave it to one of my guests to describe briefly what unfolded at @restaurantgresca .
“Gresca: tapas with an attitude. Excellent. Go for the bikini sandwich, the morels and the quail, but return for the calf’s brain (exceptional), the cabbage and the celery. Highly recommended.”
What an incredible week. The Achefabroad best of Spain tour was a huge success and I honestly think that the lineup was unbeatable. 8 days, 12 amazing restaurants and 11 even more amazing gastronauts. Time to catch up properly with the posts so you can see exactly why you should be heading to all these world class restaurants. Please click the link in my bio to see what other fantastic tours we have coming up (Scandinavia, Thailand & Spain) DM me for more info.
We will be heading back to Gresca next year around this time for my best of Spain tour 2025 so please reach out if you’d like to grab one of the seats before they all go!
(They are already going)
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Michelin Guide - listed
OAD - 88 (casual list)
W50B - discovery
Best Chef Awards -
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#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #bestofspaintour #worlds50bestrestaurants #worlds50best #eater #michelinguide #grandspaintour Less
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- Neil A. Chef added a new meal Dinner at Mount St. Restaurant at Mount St.
Racy salt cellars (😳)and tasty lobster pie at Mount Street restaurant in London a while ago.
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Lobster pie for two
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Smoked eel & potato salad, cucumber, caviar
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London rarebit
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Beef tartare, toast
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Michelin Guide - listed
OAD -
W50B -
Best Chef Awards -
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#achefabroad #itravelforfood #foodie... More
Racy salt cellars (😳)and tasty lobster pie at Mount Street restaurant in London a while ago.
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Lobster pie for two
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Smoked eel & potato salad, cucumber, caviar
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London rarebit
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Beef tartare, toast
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Michelin Guide - listed
OAD -
W50B -
Best Chef Awards -
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#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide Less
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- Neil A. Chef added a new meal Dinner at Enigma at Enigma
Blueberry and its liqueur, basil and lemon sorbet with coconut cream
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Our next stop on the tour was to Enigma where Albert Adria and his team embark on a new journey after the reopening, little remains of the previous Enigma, they have searched for the ideal formula so that the diners can enjoy a different gastronomic experience.
At Enigma the kitchen... More
Blueberry and its liqueur, basil and lemon sorbet with coconut cream
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Our next stop on the tour was to Enigma where Albert Adria and his team embark on a new journey after the reopening, little remains of the previous Enigma, they have searched for the ideal formula so that the diners can enjoy a different gastronomic experience.
At Enigma the kitchen is inspired by seasonal products. Of course, applying the knowledge of more than 35 years of experience where tradition and innovation go hand in hand for the benefit of the product itself.
What an incredible week. The Achefabroad best of Spain tour was a huge success and I honestly think that the lineup was unbeatable. 8 days, 12 amazing restaurants and 11 even more amazing gastronauts. Time to catch up properly with the posts so you can see exactly why you should be heading to all these world class restaurants. Please click the link in my bio to see what other fantastic tours we have coming up (Scandinavia, Thailand & Spain) DM me for more info.
We will be heading back to Enigma next year in May for my best of Spain tour 2025 so please reach out if you’d like to grab one of the seats before they all go!
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Michelin Guide - ⭐️
OAD - 53
W50B - 59
Best Chef Awards - 2
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#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #bestofspaintour #worlds50bestrestaurants #worlds50best #eater #michelinguide #grandspaintour Less
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- Neil A. Chef added a new meal Dinner at Higher Ground at Higher Ground
Sea buckthorn curd tart
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Yorkshire rhubarb, custard, caramelised croissant
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Hand-rolled tagliatelle and cuttletish ragu
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Pork shoulder to share, nasturtium dressing
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Three visits to the newish @highergroundmcr in Manchester from the team behind the excellent wine shop @flawdwine . At Flawd, the chef was cooking using... More
Sea buckthorn curd tart
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Yorkshire rhubarb, custard, caramelised croissant
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Hand-rolled tagliatelle and cuttletish ragu
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Pork shoulder to share, nasturtium dressing
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Three visits to the newish @highergroundmcr in Manchester from the team behind the excellent wine shop @flawdwine . At Flawd, the chef was cooking using a sandwich toaster and a single induction hob pretty much and doing a great job. So it was nice to see the team finally unleashed in a large well equipped kitchen. Solid cooking and a welcome addition to the sparse offerings at that level in Manchester.
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Michelin Guide - Bib Gourmand 2024
OAD -
W50B -
Best Chef Awards -
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#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide Less
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- Neil A. Chef added a new meal Dinner at Higher Ground at Higher Ground
Fried pig head, wild garlic mayo
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Pea fritters, Quicke’s Cheddar
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Fosters Mill wholewheat bread rolls and Lancashire butter
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Celeriac, salted blackcurrants and bay leaf
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Hand-rolled cavatelli
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Jane’s acorn reared pig, Dressed Cinderwood Market Garden winter mustards
Marfona potato with smoked butter
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Three visits to the newish... More
Fried pig head, wild garlic mayo
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Pea fritters, Quicke’s Cheddar
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Fosters Mill wholewheat bread rolls and Lancashire butter
.
Celeriac, salted blackcurrants and bay leaf
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Hand-rolled cavatelli
.
Jane’s acorn reared pig, Dressed Cinderwood Market Garden winter mustards
Marfona potato with smoked butter
.
Three visits to the newish @highergroundmcr in Manchester from the team behind the excellent wine shop @flawdwine . At Flawd, the chef was cooking using a sandwich toaster and a single induction hob pretty much and doing a great job. So it was nice to see the team finally unleashed in a large well equipped kitchen. Solid cooking and a welcome addition to the sparse offerings at that level in Manchester.
.
Michelin Guide - Bib Gourmand 2024
OAD -
W50B -
Best Chef Awards -
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#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide Less