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Restaurants
- Neil A. Chef added a new meal Dinner at Pine at Pine
Rhubarb, Buttermilk & Fig Leaf Brown Butter Apple Marigold Madeleine
.
Sea Buckthorn Tart, Wild Flower Yoghurt & Barberry
.
Jerusalem Artichoke Cone with Parsley Root
Chicory Root & Knotweed
Salted Parsnip, Cheese & Honey From Our Bees Blackcurrant & Elderflower Bon Bon Caramelised Whey Caramel Biscuit Three Month Black Apple Candy
.
Another... More
Rhubarb, Buttermilk & Fig Leaf Brown Butter Apple Marigold Madeleine
.
Sea Buckthorn Tart, Wild Flower Yoghurt & Barberry
.
Jerusalem Artichoke Cone with Parsley Root
Chicory Root & Knotweed
Salted Parsnip, Cheese & Honey From Our Bees Blackcurrant & Elderflower Bon Bon Caramelised Whey Caramel Biscuit Three Month Black Apple Candy
.
Another visit to @restaurantpine , near Newcastle. It just keeps getting better and better. Phenomenal cooking and service from @cal_byerley @ian_waller_ @sian_byerley @vanessa.stoltz .I love this restaurant and was so happy to show it off in June as part of my best of UK tour. (Link in bio to explore my tour schedule 2024)
.
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
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- Neil A. Chef added a new meal Dinner at Pine at Pine
Dry Aged Hogget, Artichoke & Magnolia
.
Fallow Deer, Roe Deer
.
Another visit to @restaurantpine , near Newcastle. It just keeps getting better and better. Phenomenal cooking and service from @cal_byerley @ian_waller_ @sian_byerley @vanessa.stoltz .I love this restaurant and was so happy to... More
Dry Aged Hogget, Artichoke & Magnolia
.
Fallow Deer, Roe Deer
.
Another visit to @restaurantpine , near Newcastle. It just keeps getting better and better. Phenomenal cooking and service from @cal_byerley @ian_waller_ @sian_byerley @vanessa.stoltz .I love this restaurant and was so happy to show it off in June as part of my best of UK tour. (Link in bio to explore my tour schedule 2024)
.
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
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- Neil A. Chef added a new meal Dinner at Alchemist at Alchemist
Dumpling - Alchemist
Rasmus shares the Adrià brothers’ interest in Japanese cuisine, and one of his discoveries traveling
there was the delicate Japanese silk sugar wasanbon, perfect for making cotton candy. Here, the cotton candy casing is filled with traditional Asian flavors. Inside the dumpling, there is a gelified Nam Jim sauce based on a fish... More
Dumpling - Alchemist
Rasmus shares the Adrià brothers’ interest in Japanese cuisine, and one of his discoveries traveling
there was the delicate Japanese silk sugar wasanbon, perfect for making cotton candy. Here, the cotton candy casing is filled with traditional Asian flavors. Inside the dumpling, there is a gelified Nam Jim sauce based on a fish sauce fermented for 5 years. It is wrapped in pak choi and fresh aromatic herbs.
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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
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- Neil A. Chef added a new meal Dinner at Pine at Pine
Snowball Turnip, Fermented Plum & Fennel Pollen
.
Mushrooms Grown By Igigi
.
Another visit to @restaurantpine , near Newcastle. It just keeps getting better and better. Phenomenal cooking and service from @cal_byerley @ian_waller_ @sian_byerley @vanessa.stoltz .I love this restaurant and was... More
Snowball Turnip, Fermented Plum & Fennel Pollen
.
Mushrooms Grown By Igigi
.
Another visit to @restaurantpine , near Newcastle. It just keeps getting better and better. Phenomenal cooking and service from @cal_byerley @ian_waller_ @sian_byerley @vanessa.stoltz .I love this restaurant and was so happy to show it off in June as part of my best of UK tour. (Link in bio to explore my tour schedule 2024)
.
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
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- Neil A. Chef added a new meal Dinner at Alchemist at Alchemist
.
Space Bread - Alchemist
Our research team has been working with a researcher from MIT and the NASA food lab on designing food for space travel. The research included new techniques, one of them was very high aeration, which inspired Rasmus to make an air of soy that would disappear instantly and give space for the caviar to shine.
Technique: 10.000%... More
.
Space Bread - Alchemist
Our research team has been working with a researcher from MIT and the NASA food lab on designing food for space travel. The research included new techniques, one of them was very high aeration, which inspired Rasmus to make an air of soy that would disappear instantly and give space for the caviar to shine.
Technique: 10.000% aerated 10-year-old soy sauce from Kyoto topped with osietra imperial caviar.
.
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
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- Neil A. Chef added a new meal Dinner at Alchemist at Alchemist
.
Daisy & Mezcalita Nitro -
Alchemist & Enigma
An interesting thing about synergy is that you realize how one thing can have many meanings.
The Margarita - a cocktail we all know - is the Spanish word for the flower Daisy - also the national flower of Denmark. So, presented as a duo: the Alchemist “Daisy” with flavors from Ferran’s favorite... More
.
Daisy & Mezcalita Nitro -
Alchemist & Enigma
An interesting thing about synergy is that you realize how one thing can have many meanings.
The Margarita - a cocktail we all know - is the Spanish word for the flower Daisy - also the national flower of Denmark. So, presented as a duo: the Alchemist “Daisy” with flavors from Ferran’s favorite cocktail, Negroni, followed by Enigma’s nitro version of the Margarita - Alberts’s favorite
cocktail!
.
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
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- Neil A. Chef added a new meal Dinner at Alchemist at Alchemist
Yuzu Sandwich - elBulli1846
In 2005, the team of elBullitaller traveled to Japan and discovered many new ingredients not used in Western cuisine. One of those ingredients was the obulato, which was used for the first time at elBulli in 2009. The yuzu sandwich, made with obulato, yuzu juice, ano zest. Technique: Made with layers of obulato bathed in... More
Yuzu Sandwich - elBulli1846
In 2005, the team of elBullitaller traveled to Japan and discovered many new ingredients not used in Western cuisine. One of those ingredients was the obulato, which was used for the first time at elBulli in 2009. The yuzu sandwich, made with obulato, yuzu juice, ano zest. Technique: Made with layers of obulato bathed in yuzu juice that is later dehydrated. Inside is a Yuzu “butter” made with inulin
.
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
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- Neil A. Chef added a new meal Dinner at Restaurant Mýse at mýse
pollock cooked over coals with a sauce made from wild greens
.
duck leg, sun dried tomato and chanterelle broth
sourdough crumpet stuffed with duck liver and ham
.
Dinner and a room last weekend at @restaurantmyse in Hovingham near York. I´m so happy that we found this place as it was great. Only open for 7 months now, @chefjoshoverington... More
pollock cooked over coals with a sauce made from wild greens
.
duck leg, sun dried tomato and chanterelle broth
sourdough crumpet stuffed with duck liver and ham
.
Dinner and a room last weekend at @restaurantmyse in Hovingham near York. I´m so happy that we found this place as it was great. Only open for 7 months now, @chefjoshoverington and Victoria Overington have created a beautiful home away from home where Josh and ex Ynyshir chef @chefjamiekeeble are cooking a menu with an elegant spin on traditional Yorkshire cooking. One of the things that really stood out for us during our visit, apart from the great food and hospitality, was the attention to detail that has been put in to the whole experience. From a staff member noticing as we parked in the rear car park and coming out to meet and welcome us to the charcuterie waiting in our room as a pre dinner snack, the ´proper´mugs to brew the in room Yorkshire tea in and the incredibly well thought out non alcoholic pairing that went along with Hayley’s meal. Joshua and his team champion the very best small-scale producers and farmers in Yorkshire and beyond in the British Isles, with regenerative farming and sustainability at the heart of everything they do so I wouldn’t be surprised if they were garnered with both a Michelin star and green star on Monday. Fingers crossed as it would be well deserved. I have to mention also the fantastic service from Victoria and the team and also the well thought out wine pairing that went along with my meal. Great breakfast as well, bringing back memories of Faviken, which some will know is very high praise indeed. Very highly recommended. Get yourselves up there @marinagpoloughlin @gracedent @jayrayner1 👌🏻
.
Michelin Guide - (let’s see on Monday🤞🏻)
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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- Neil A. Chef added a new meal Dinner at Restaurant Mýse at mýse
“my uncle’s favourite pig” with radicchio relish and black pudding sauce
.
2019 passulata tanca nica, pantelleria, sicily, italy
.
salted goats yoghurt sorbet, forced yorkshire rhubarb with treacle curd
.
colostrum custard tart
.
Dinner and a room last weekend at @restaurantmyse in Hovingham near York. I´m so happy that we... More
“my uncle’s favourite pig” with radicchio relish and black pudding sauce
.
2019 passulata tanca nica, pantelleria, sicily, italy
.
salted goats yoghurt sorbet, forced yorkshire rhubarb with treacle curd
.
colostrum custard tart
.
Dinner and a room last weekend at @restaurantmyse in Hovingham near York. I´m so happy that we found this place as it was great. Only open for 7 months now, @chefjoshoverington and Victoria Overington have created a beautiful home away from home where Josh and ex Ynyshir chef @chefjamiekeeble are cooking a menu with an elegant spin on traditional Yorkshire cooking. One of the things that really stood out for us during our visit, apart from the great food and hospitality, was the attention to detail that has been put in to the whole experience. From a staff member noticing as we parked in the rear car park and coming out to meet and welcome us to the charcuterie waiting in our room as a pre dinner snack, the ´proper´mugs to brew the in room Yorkshire tea in and the incredibly well thought out non alcoholic pairing that went along with Hayley’s meal. Joshua and his team champion the very best small-scale producers and farmers in Yorkshire and beyond in the British Isles, with regenerative farming and sustainability at the heart of everything they do so I wouldn’t be surprised if they were garnered with both a Michelin star and green star on Monday. Fingers crossed as it would be well deserved. I have to mention also the fantastic service from Victoria and the team and also the well thought out wine pairing that went along with my meal. Great breakfast as well, bringing back memories of Faviken, which some will know is very high praise indeed. Very highly recommended. Get yourselves up there @marinagpoloughlin @gracedent @jayrayner1 👌🏻
.
Michelin Guide - (let’s see on Monday🤞🏻)
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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- Neil A. Chef added a new meal Dinner at Restaurant Mýse at mýse
summer field biscuit and black walnut
.
charcoal pie filled with roe deer and smoked caviar
.
pickled cacklebean quail’s egg with hay and wild mushroom
.
sourdough with jersey butter, preserved alliums and chicken drippings
.
Dinner and a room last weekend at @restaurantmyse in Hovingham near York. I´m so happy that we found this... More
summer field biscuit and black walnut
.
charcoal pie filled with roe deer and smoked caviar
.
pickled cacklebean quail’s egg with hay and wild mushroom
.
sourdough with jersey butter, preserved alliums and chicken drippings
.
Dinner and a room last weekend at @restaurantmyse in Hovingham near York. I´m so happy that we found this place as it was great. Only open for 7 months now, @chefjoshoverington and Victoria Overington have created a beautiful home away from home where Josh and ex Ynyshir chef @chefjamiekeeble are cooking a menu with an elegant spin on traditional Yorkshire cooking. One of the things that really stood out for us during our visit, apart from the great food and hospitality, was the attention to detail that has been put in to the whole experience. From a staff member noticing as we parked in the rear car park and coming out to meet and welcome us to the charcuterie waiting in our room as a pre dinner snack, the ´proper´mugs to brew the in room Yorkshire tea in and the incredibly well thought out non alcoholic pairing that went along with Hayley’s meal. Joshua and his team champion the very best small-scale producers and farmers in Yorkshire and beyond in the British Isles, with regenerative farming and sustainability at the heart of everything they do so I wouldn’t be surprised if they were garnered with both a Michelin star and green star on Monday. Fingers crossed as it would be well deserved. I have to mention also the fantastic service from Victoria and the team and also the well thought out wine pairing that went along with my meal. Great breakfast as well, bringing back memories of Faviken, which some will know is very high praise indeed. Very highly recommended. Get yourselves up there @marinagpoloughlin @gracedent @jayrayner1 👌🏻
.
Michelin Guide - (let’s see on Monday🤞🏻)
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less