Your profile is incomplete.
Feed others more info about you.
Restaurants
- Neil A. Chef added a new meal Dinner at Carters of Moseley at Carters of Moseley
Yet another visit to one of our favourite UK restaurants, @cartersofmoseley . We definitely didn’t move to Birmingham last year just to be closer to Brad and the team 😬🙄 They are now in the process of moving to a new location in the city centre which we are both super excited about visiting. In the meantime I believe you can find... More
Yet another visit to one of our favourite UK restaurants, @cartersofmoseley . We definitely didn’t move to Birmingham last year just to be closer to Brad and the team 😬🙄 They are now in the process of moving to a new location in the city centre which we are both super excited about visiting. In the meantime I believe you can find them doing a pop up also in the city centre. Highly recommended.
.
Monkfish Liver / Kelp / Cornish Mackerel
.
Oyster < Pearl>
.
CW Chicken < Thigh>
.
Truffle Royal
.
Our Bread & Butter
.
Michelin Guide - ⭐️
OAD - Highly recommended
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide Less
Copy the code to embed the post
- Neil A. Chef added a new meal Dinner at Alchemist at Alchemist
Tomato Granita with Almond Gelatin - elBulli1846
elBulli dish no. 159 from 1992.
This dish broke new ground in several ways. The “molded” presentation was normally reserved for desserts, and here it was used in a savory dish. It was
also the first savory ice cream to be served at elBulli - and it became one of their first signature dishes. Technique:... More
Tomato Granita with Almond Gelatin - elBulli1846
elBulli dish no. 159 from 1992.
This dish broke new ground in several ways. The “molded” presentation was normally reserved for desserts, and here it was used in a savory dish. It was
also the first savory ice cream to be served at elBulli - and it became one of their first signature dishes. Technique: Savory granita made with a Japanese tomato variety cultivated in Spain (Tomate
Amela) with almond gelatin. Finished with fresh oregano and olive oil
.
ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at @restaurantalchemist a few days ago when they hosted a truly once in a lifetime collaboration with Ferran and Albert Adria representing @elbullifoundation_ferranadria and @enigma_albertadria . Original El Bulli dishes, carefully selected from their legacy of 1846 dishes, were served alongside many dishes from Enigma and Alchemist that are a direct result and evolution from Ferran’s work all those years ago. It was really something to see these dishes using techniques that we all now take for granted, and realise just how cutting edge they were at the time and how incredibly influential they have been on chefs today, many without even realising it. The only chef and restaurant that could have pulled off such an event was the new barer of this culinary torch, Alchemist and @rasmusmunkalchemist . With El Bulli being the fire that lit Rasmus’s ambition to become one of the true greats and one of a very rare few to be truly pushing the culinary boundaries, and in ways that will hopefully help the planet in countless ways going forward.
.
Alchemist: “It is a great responsibility to even try to convey the legacy of elBulli, a restaurant so monumental and revolutionary that it changed the world of gastronomy forever. We are so touched that we were entrusted with the task.”
.
Michelin Guide - ⭐️⭐️⭐️⭐️⭐️⭐️🍀
OAD - 1, 53
W50B - Best of the Best,5, 82
Best Chef Awards - 6, 2
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #sinergia Less
Copy the code to embed the post
- 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.
.
Bacon & Egg
Bacon Velouté - Tempura Egg Yolk
.
Chilli Crab
Crab - Chilli Broth - Chive & Garlic Oil - Puffed Wild Rice - Dill - Nori - Coriander
.
Sri Lankan MonkFish Curry
Monkfish Fillet - Red Curry Sauce - Yuzu infused Basmati - Cumin Salt
Poppadom
.
Japanese A5 Wagyu
A5 Sirloin - Salt Baked Celeriac purée - Enoki - Kalamansi Nahm Jim - Teriyaki Jus
.
White Chocolate & Aged Caviar
.
Banh Mi & Pho
Vietnamese Street Bread - Accompaniments - Ph& Broth - Ampers&nd Dairy Butter
.
Hokkaido scallop, beurre noisette, tarragon
.
S.T.P.
Medjool Date Pudding - Caramel & Red Boat Ice Cream - Dulce de Leche
.
Michelin Guide - listed
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants Less
Copy the code to embed the post
I have been wanting to visit @lechampsauvage Le Champignon Sauvage for years so I was chuffed to bits to finally be able to last year. 35 years open, and I’m pretty sure they have held a Michelin star for most of that time. It was a pleasure to meet David who in 35 years has never missed a service and his wife who was taking care of the... More
I have been wanting to visit @lechampsauvage Le Champignon Sauvage for years so I was chuffed to bits to finally be able to last year. 35 years open, and I’m pretty sure they have held a Michelin star for most of that time. It was a pleasure to meet David who in 35 years has never missed a service and his wife who was taking care of the dining room with warm and friendly charm. What an example to the industry. The alumni of this restaurant have quite a few stars of their own now. I do hope that they continue to prosper. Chatting to David in the kitchen it was clear that recruitment is a challenge at the moment (just David and one other chef cooking), that I hope they can overcome. Highly recommended if you in Cheltenham or near by.
.
CURED AND SEARED CORNISH RED MULLET, TARTARE, WASABI MAYONNAISE, DASHI GEL
.
Beef short rib, parsley cream & onion dumpling
.
BRECON VENISON, HONEY BRAISED SALSIFY WITH MILK CRUMBS, COCOA GRANOLA
.
LEMON, MERINGUE, HONEY, YOGURT SORBET
.
Michelin Guide - ⭐️
OAD - recommended
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide Less
Copy the code to embed the post
- 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.
.
Northern Rye croissant, mushroom & lardo
.
Pork broth & smoked quail’s egg
.
Chicken liver, Madeira & thyme
.
Isle of Skye scallop & smoked roe
.
Stone bass, almonds & kelp
.
North Sea squid, leeks & miso
.
Northumbrian lobster & Hexhamshire Organic’s beetroot
.
Red deer, spring onion & oxtail
.
Roasted yeast, meringue & Pedro Ximénez
.
Michelin Guide - ⭐️
OAD - Highly recommended
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide Less
Copy the code to embed the post
- Neil A. Chef added a new meal Dinner at Alchemist at Alchemist
Butterfly - Alchemist
Farmed butterflies from our farmer Leif who raises them on only nettles in a greenhouse. Butterflies contain almost 3 times the protein of beef and chicken and could be a possible protein source in the future. Technique: A freeze-dried Nettle butterfly (eng. small tortoiseshell) on a crispy nettle leaf (made from juiced kale,... More
Butterfly - Alchemist
Farmed butterflies from our farmer Leif who raises them on only nettles in a greenhouse. Butterflies contain almost 3 times the protein of beef and chicken and could be a possible protein source in the future. Technique: A freeze-dried Nettle butterfly (eng. small tortoiseshell) on a crispy nettle leaf (made from juiced kale, parsley, and spinach) with nettle fresh cheese.
.
ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at @restaurantalchemist a few days ago when they hosted a truly once in a lifetime collaboration with Ferran and Albert Adria representing @elbullifoundation_ferranadria and @enigma_albertadria . Original El Bulli dishes, carefully selected from their legacy of 1846 dishes, were served alongside many dishes from Enigma and Alchemist that are a direct result and evolution from Ferran’s work all those years ago. It was really something to see these dishes using techniques that we all now take for granted, and realise just how cutting edge they were at the time and how incredibly influential they have been on chefs today, many without even realising it. The only chef and restaurant that could have pulled off such an event was the new barer of this culinary torch, Alchemist and @rasmusmunkalchemist . With El Bulli being the fire that lit Rasmus’s ambition to become one of the true greats and one of a very rare few to be truly pushing the culinary boundaries, and in ways that will hopefully help the planet in countless ways going forward.
.
Alchemist: “It is a great responsibility to even try to convey the legacy of elBulli, a restaurant so monumental and revolutionary that it changed the world of gastronomy forever. We are so touched that we were entrusted with the task.”
.
Michelin Guide - ⭐️⭐️⭐️⭐️⭐️⭐️🍀
OAD - 1, 53
W50B - Best of the Best,5, 82
Best Chef Awards - 6, 2
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #sinergia Less
Copy the code to embed the post
- 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.
.
Lobster pie for two
.
Smoked eel & potato salad, cucumber, caviar
.
London rarebit
.
Beef tartare, toast
.
Michelin Guide - listed
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie... More
Racy salt cellars (😳)and tasty lobster pie at Mount Street restaurant in London a while ago.
.
Lobster pie for two
.
Smoked eel & potato salad, cucumber, caviar
.
London rarebit
.
Beef tartare, toast
.
Michelin Guide - listed
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide Less
Copy the code to embed the post
Tartare of tuna & red deer
Kalix vendace roe, white kombu, wasabi-infused cultured cream, fermented Mirabelle plum & warm ginger butter
.
Warm laminated milk bread à la croissant
blond miso butter & borage honey
.
Veal steak tartare
truffle aioli, shitake, pickled white onions, aged Parmesan, toasted almonds, cress & champignons d’Paris
.
Oysters... More
Tartare of tuna & red deer
Kalix vendace roe, white kombu, wasabi-infused cultured cream, fermented Mirabelle plum & warm ginger butter
.
Warm laminated milk bread à la croissant
blond miso butter & borage honey
.
Veal steak tartare
truffle aioli, shitake, pickled white onions, aged Parmesan, toasted almonds, cress & champignons d’Paris
.
Oysters au naturelle, Classic condiments
.
Grilled ovster
smoked butter sauce, herring caviar & dirty seaweed
.
Veal minute ‘ma-la’ & crispy shiso salad
fermented-Kampot-pepper jus, cep aïoli, sake-braised maitake & Sichuan pepper oil
.
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
.
Caramelised banana
rum-raisin ice cream & frozen foie gras
.
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.
.
Michelin Guide - listed
OAD - recommended
W50B -
Best Chef Awards - 41 (2023 list)
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide Less
Copy the code to embed the post
- Neil A. Chef added a new meal Dinner at Alchemist at Alchemist
Sunburnt Bikini - Alchemist
The ham and cheese “Bikini toast” is a Barcelona classic, named after the Bikini Concert Hall where it
was first served. When Rasmus visits Barcelona this is one of the first things he searches out for a snack. Technique: The Alchemist version is made with cryo-fried mochi dough. As the ball goes from a temperature... More
Sunburnt Bikini - Alchemist
The ham and cheese “Bikini toast” is a Barcelona classic, named after the Bikini Concert Hall where it
was first served. When Rasmus visits Barcelona this is one of the first things he searches out for a snack. Technique: The Alchemist version is made with cryo-fried mochi dough. As the ball goes from a temperature of -60 to 200 in an instant, it creates an
extremely crispy outside and a sweet and chewy inside. It is filled with stringy Gruyere cheese and Joselito ham. We have used a new technique of spray printing on food to decorate the bikini sandwich
with sunglasses
.
ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at @restaurantalchemist a few days ago when they hosted a truly once in a lifetime collaboration with Ferran and Albert Adria representing @elbullifoundation_ferranadria and @enigma_albertadria . Original El Bulli dishes, carefully selected from their legacy of 1846 dishes, were served alongside many dishes from Enigma and Alchemist that are a direct result and evolution from Ferran’s work all those years ago. It was really something to see these dishes using techniques that we all now take for granted, and realise just how cutting edge they were at the time and how incredibly influential they have been on chefs today, many without even realising it. The only chef and restaurant that could have pulled off such an event was the new barer of this culinary torch, Alchemist and @rasmusmunkalchemist . With El Bulli being the fire that lit Rasmus’s ambition to become one of the true greats and one of a very rare few to be truly pushing the culinary boundaries, and in ways that will hopefully help the planet in countless ways going forward.
.
Alchemist: “It is a great responsibility to even try to convey the legacy of elBulli, a restaurant so monumental and revolutionary that it changed the world of gastronomy forever. We are so touched that we were entrusted with the task.”
.
Michelin Guide - ⭐️⭐️⭐️⭐️⭐️⭐️🍀
OAD - 1, 53
W50B - Best of the Best,5, 82
Best Chef Awards - 6, 2
.
#sinergia Less
Copy the code to embed the post
- Neil A. Chef added a new meal Dinner at Higher Ground at Higher Ground
Sea buckthorn curd tart
.
Yorkshire rhubarb, custard, caramelised croissant
.
Hand-rolled tagliatelle and cuttletish ragu
.
Pork shoulder to share, nasturtium dressing
.
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
.
Yorkshire rhubarb, custard, caramelised croissant
.
Hand-rolled tagliatelle and cuttletish ragu
.
Pork shoulder to share, nasturtium dressing
.
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 -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide Less