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Restaurants
Roasted Orkney scallop, smoked leeks & razor clam
.
‘Afternoon tea’
.
Aged Beef Choux bun, golden Oscietra
.
Bluefin Otoro, white kombu
.
Cheese & onion croustade, Périgord truffle
.
Brixham crab, Ajo blanco
.
Another visit to the excellent @pollen_street_social in London by @_jasonatherton and with @dale_bainbridge_... More
Roasted Orkney scallop, smoked leeks & razor clam
.
‘Afternoon tea’
.
Aged Beef Choux bun, golden Oscietra
.
Bluefin Otoro, white kombu
.
Cheese & onion croustade, Périgord truffle
.
Brixham crab, Ajo blanco
.
Another visit to the excellent @pollen_street_social in London by @_jasonatherton and with @dale_bainbridge_ heading up the kitchen. Still one of my favourite restaurants in the capital and clearly pushing for that second star (which would be well deserved IMO). Highly recommended
.
Michelin Guide - ⭐️
OAD - Highly recommended
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 Less
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- Neil A. Chef added a new meal Dinner at Knystaforsen at Knystaforsen
Cheese
.
Garden sorrel and juniper
.
Birch “sandwich”
.
Mushrooms and plums
.
An incredible experience at @knystaforsen in Sweden, about two and a half hours in the car from Copenhagen. This house of fire and smoke in the Swedish woodlands has a touching story behind it. Chef @nicolaitram and his wife @evahtram... More
Cheese
.
Garden sorrel and juniper
.
Birch “sandwich”
.
Mushrooms and plums
.
An incredible experience at @knystaforsen in Sweden, about two and a half hours in the car from Copenhagen. This house of fire and smoke in the Swedish woodlands has a touching story behind it. Chef @nicolaitram and his wife @evahtram have been on a long journey to reach this point in their lives where they seem to have found contentment in these woods with their family. Nicolai was a very successful chef excelling in both the classics and the new Nordic cuisine inspired by the avant-garde Spanish influences of the El Bulli group for whom he also worked. But the eventual realisation that, having opened his own successful and highly regarded Nordic bistro, this life was not fulfilling him and the love was not there while cooking in this environment, a change was in order.
A successful career in television followed involving projects like Masterchef Denmark. But good jobs, financial security and a home in Copenhagen still did not complete the puzzle and bring them the contentment and happiness that they were looking for.
They decided to purchase a property in the Swedish woodlands and what was once a weekend home has now morphed into a restaurant where Nicolai can finally cook with contagious joy and from the heart. He seems so happy to bring people into his home and cook a menu of incredibly tasty dishes that incorporate produce from the surrounding terroir, the river, the forest, and use fire and smoke in some way in every dish. The perfect marriage of ingredients touched by fire and served with incredible classical sauces results in one of the best meals that me and Hayley have ever had. We also stayed in one of their comfortable rooms and enjoyed a terrific breakfast in the morning. I cannot recommend this place highly enough
.
Michelin Guide - ⭐️🍀
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 Less
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- Neil A. Chef added a new meal Dinner at Knystaforsen at Knystaforsen
Smoked cream “waldorf”
.
An incredible experience at @knystaforsen in Sweden, about two and a half hours in the car from Copenhagen. This house of fire and smoke in the Swedish woodlands has a touching story behind it. Chef @nicolaitram and his wife @evahtram have been on a long journey to reach this point in... More
Smoked cream “waldorf”
.
An incredible experience at @knystaforsen in Sweden, about two and a half hours in the car from Copenhagen. This house of fire and smoke in the Swedish woodlands has a touching story behind it. Chef @nicolaitram and his wife @evahtram have been on a long journey to reach this point in their lives where they seem to have found contentment in these woods with their family. Nicolai was a very successful chef excelling in both the classics and the new Nordic cuisine inspired by the avant-garde Spanish influences of the El Bulli group for whom he also worked. But the eventual realisation that, having opened his own successful and highly regarded Nordic bistro, this life was not fulfilling him and the love was not there while cooking in this environment, a change was in order.
A successful career in television followed involving projects like Masterchef Denmark. But good jobs, financial security and a home in Copenhagen still did not complete the puzzle and bring them the contentment and happiness that they were looking for.
They decided to purchase a property in the Swedish woodlands and what was once a weekend home has now morphed into a restaurant where Nicolai can finally cook with contagious joy and from the heart. He seems so happy to bring people into his home and cook a menu of incredibly tasty dishes that incorporate produce from the surrounding terroir, the river, the forest, and use fire and smoke in some way in every dish. The perfect marriage of ingredients touched by fire and served with incredible classical sauces results in one of the best meals that me and Hayley have ever had. We also stayed in one of their comfortable rooms and enjoyed a terrific breakfast in the morning. I cannot recommend this place highly enough
.
Michelin Guide - ⭐️🍀
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 Less
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- Neil A. Chef added a new meal Dinner at Knystaforsen at Knystaforsen
Eel and oyster mushroom
.
An incredible experience at @knystaforsen in Sweden, about two and a half hours in the car from Copenhagen. This house of fire and smoke in the Swedish woodlands has a touching story behind it. Chef @nicolaitram and his wife @evahtram have been on a long journey to reach this point in their... More
Eel and oyster mushroom
.
An incredible experience at @knystaforsen in Sweden, about two and a half hours in the car from Copenhagen. This house of fire and smoke in the Swedish woodlands has a touching story behind it. Chef @nicolaitram and his wife @evahtram have been on a long journey to reach this point in their lives where they seem to have found contentment in these woods with their family. Nicolai was a very successful chef excelling in both the classics and the new Nordic cuisine inspired by the avant-garde Spanish influences of the El Bulli group for whom he also worked. But the eventual realisation that, having opened his own successful and highly regarded Nordic bistro, this life was not fulfilling him and the love was not there while cooking in this environment, a change was in order.
A successful career in television followed involving projects like Masterchef Denmark. But good jobs, financial security and a home in Copenhagen still did not complete the puzzle and bring them the contentment and happiness that they were looking for.
They decided to purchase a property in the Swedish woodlands and what was once a weekend home has now morphed into a restaurant where Nicolai can finally cook with contagious joy and from the heart. He seems so happy to bring people into his home and cook a menu of incredibly tasty dishes that incorporate produce from the surrounding terroir, the river, the forest, and use fire and smoke in some way in every dish. The perfect marriage of ingredients touched by fire and served with incredible classical sauces results in one of the best meals that me and Hayley have ever had. We also stayed in one of their comfortable rooms and enjoyed a terrific breakfast in the morning. I cannot recommend this place highly enough
.
Michelin Guide - ⭐️🍀
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 Less
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- Neil A. Chef added a new meal Dinner at Knystaforsen at Knystaforsen
Leek and dill
.
An incredible experience at @knystaforsen in Sweden, about two and a half hours in the car from Copenhagen. This house of fire and smoke in the Swedish woodlands has a touching story behind it. Chef @nicolaitram and his wife @evahtram have been on a long journey to reach this point in their lives where... More
Leek and dill
.
An incredible experience at @knystaforsen in Sweden, about two and a half hours in the car from Copenhagen. This house of fire and smoke in the Swedish woodlands has a touching story behind it. Chef @nicolaitram and his wife @evahtram have been on a long journey to reach this point in their lives where they seem to have found contentment in these woods with their family. Nicolai was a very successful chef excelling in both the classics and the new Nordic cuisine inspired by the avant-garde Spanish influences of the El Bulli group for whom he also worked. But the eventual realisation that, having opened his own successful and highly regarded Nordic bistro, this life was not fulfilling him and the love was not there while cooking in this environment, a change was in order.
A successful career in television followed involving projects like Masterchef Denmark. But good jobs, financial security and a home in Copenhagen still did not complete the puzzle and bring them the contentment and happiness that they were looking for.
They decided to purchase a property in the Swedish woodlands and what was once a weekend home has now morphed into a restaurant where Nicolai can finally cook with contagious joy and from the heart. He seems so happy to bring people into his home and cook a menu of incredibly tasty dishes that incorporate produce from the surrounding terroir, the river, the forest, and use fire and smoke in some way in every dish. The perfect marriage of ingredients touched by fire and served with incredible classical sauces results in one of the best meals that me and Hayley have ever had. We also stayed in one of their comfortable rooms and enjoyed a terrific breakfast in the morning. I cannot recommend this place highly enough
.
Michelin Guide - ⭐️🍀
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 Less
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- Neil A. Chef added a new meal Dinner at KNYSTAFORSEN at Knystaforsen
Moose and reindeer lichen
.
Smoked duck
.
Rainbow trout flambadou
.
Trout roe and smoked cheese
.
Duck liver ‘Sticks’
.
Bread and butter and whipped duck fat
.
An incredible experience at @knystaforsen in Sweden, about two and a half hours in the car from Copenhagen. This house of fire and smoke in the Swedish woodlands has... More
Moose and reindeer lichen
.
Smoked duck
.
Rainbow trout flambadou
.
Trout roe and smoked cheese
.
Duck liver ‘Sticks’
.
Bread and butter and whipped duck fat
.
An incredible experience at @knystaforsen in Sweden, about two and a half hours in the car from Copenhagen. This house of fire and smoke in the Swedish woodlands has a touching story behind it. Chef @nicolaitram and his wife @evahtram have been on a long journey to reach this point in their lives where they seem to have found contentment in these woods with their family. Nicolai was a very successful chef excelling in both the classics and the new Nordic cuisine inspired by the avant-garde Spanish influences of the El Bulli group for whom he also worked. But the eventual realisation that, having opened his own successful and highly regarded Nordic bistro, this life was not fulfilling him and the love was not there while cooking in this environment, a change was in order.
A successful career in television followed involving projects like Masterchef Denmark. But good jobs, financial security and a home in Copenhagen still did not complete the puzzle and bring them the contentment and happiness that they were looking for.
They decided to purchase a property in the Swedish woodlands and what was once a weekend home has now morphed into a restaurant where Nicolai can finally cook with contagious joy and from the heart. He seems so happy to bring people into his home and cook a menu of incredibly tasty dishes that incorporate produce from the surrounding terroir, the river, the forest, and use fire and smoke in some way in every dish. The perfect marriage of ingredients touched by fire and served with incredible classical sauces results in one of the best meals that me and Hayley have ever had. We also stayed in one of their comfortable rooms and enjoyed a terrific breakfast in the morning. I cannot recommend this place highly enough
.
Michelin Guide - ⭐️🍀
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad 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
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
hand dived orkney scallop, cooked in its own shell, with sea urchin butter
.
braised ox cheek in yorkshire pudding batter with fermented cucumber
.
pumpkin seed miso ice cream with delica squash soup
.
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... More
hand dived orkney scallop, cooked in its own shell, with sea urchin butter
.
braised ox cheek in yorkshire pudding batter with fermented cucumber
.
pumpkin seed miso ice cream with delica squash soup
.
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