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Restaurants
- 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
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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 👌🏻
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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
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- Neil A. Chef added a new meal Dinner at Ernst at ernst
Colostrum ice cream with beef fat caramel
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Citrus granita with fresh green sancho
.
Colostrum and persimmons
.
Beef menu at @ernst.berlin in Berlin over the weekend. With Dylan away participating in a fellowship with the Japanese culinary, Spencer and the rest of the team have been preparing a menu based around beef from Helga Bernold’s... More
Colostrum ice cream with beef fat caramel
.
Citrus granita with fresh green sancho
.
Colostrum and persimmons
.
Beef menu at @ernst.berlin in Berlin over the weekend. With Dylan away participating in a fellowship with the Japanese culinary, Spencer and the rest of the team have been preparing a menu based around beef from Helga Bernold’s beautiful wagyu crossbreeds.
Just outside of Vienna, not far from Ernst’s Mangalitza producer, Helga raises maybe the world’s only biodynamic wagyu. She has crossbred purebred wagyu cows with heritage mountain breeds like Prinzgauer to produce an incredibly special product – one with the unctuous fattiness reminiscent of wagyu, but with a distinct beefy quality that can almost be lost in the more textural typical beef in Japan.
The animals are raised on pasture in the hills and finished on her own blend of alfalfa and other grains that she grows herself. Her on-site slaughtering and partnership with master butcher Wolfgang gives the utmost respect to the animals. With just 6 animals per year being slaughtered, we felt incredibly lucky to try this premium product and who better than the Ernst team to treat this product with the respect it deserves. It was a fantastic evening and me and Hayley felt very lucky to be there. Less
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- Neil A. Chef added a new meal Dinner at Ernst at ernst
Freshly cut udon noodles (literally rolled out and cut in front of us) brisket, ginger
.
Beef menu at @ernst.berlin in Berlin over the weekend. With Dylan away participating in a fellowship with the Japanese culinary academy, Spencer and the rest of the team have been preparing a menu based around beef from Helga Bernold’s beautiful... More
Freshly cut udon noodles (literally rolled out and cut in front of us) brisket, ginger
.
Beef menu at @ernst.berlin in Berlin over the weekend. With Dylan away participating in a fellowship with the Japanese culinary academy, Spencer and the rest of the team have been preparing a menu based around beef from Helga Bernold’s beautiful wagyu crossbreeds.
Just outside of Vienna, not far from Ernst’s Mangalitza producer, Helga raises maybe the world’s only biodynamic wagyu. She has crossbred purebred wagyu cows with heritage mountain breeds like Prinzgauer to produce an incredibly special product – one with the unctuous fattiness reminiscent of wagyu, but with a distinct beefy quality that can almost be lost in the more textural typical beef in Japan.
The animals are raised on pasture in the hills and finished on her own blend of alfalfa and other grains that she grows herself. Her on-site slaughtering and partnership with master butcher Wolfgang gives the utmost respect to the animals. With just 6 animals per year being slaughtered, we felt incredibly lucky to try this premium beef and who better than the Ernst team to treat this product with the respect it deserves. It was a fantastic evening and me and Hayley felt very lucky to be there.
.
Michelin Guide - ⭐️
OAD - 23
W50B - 55
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 Ernst at ernst
Heart wrapped around grilled oyster & shiso leaf
.
Beef menu at @ernst.berlin over the weekend. With Dylan away participating in a fellowship with the Japanese culinary academy, Spencer and the rest of the team have been preparing a menu based around beef from Helga Bernold’s beautiful wagyu crossbreeds.
Just outside of Vienna, not... More
Heart wrapped around grilled oyster & shiso leaf
.
Beef menu at @ernst.berlin over the weekend. With Dylan away participating in a fellowship with the Japanese culinary academy, Spencer and the rest of the team have been preparing a menu based around beef from Helga Bernold’s beautiful wagyu crossbreeds.
Just outside of Vienna, not far from Ernst’s Mangalitza producer, Helga raises maybe the world’s only biodynamic wagyu. She has crossbred purebred wagyu cows with heritage mountain breeds like Prinzgauer to produce an incredibly special product – one with the unctuous fattiness reminiscent of wagyu, but with a distinct beefy quality that can almost be lost in the more textural typical beef in Japan.
The animals are raised on pasture in the hills and finished on her own blend of alfalfa and other grains that she grows herself. Her on-site slaughtering and partnership with master butcher Wolfgang gives the utmost respect to the animals. With just 6 animals per year being slaughtered, we felt incredibly lucky to try this premium beef and who better than the Ernst team to treat this product with the respect it deserves. It was a fantastic evening and me and Hayley felt very lucky to be there.
.
Michelin Guide - ⭐️
OAD - 23
W50B - 55
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 Ernst at ernst
Beef aged for 4 months in beeswax
.
Flank tempura, miso eggyolk sauce & Karachi mustard
.
Beef menu at @ernst.berlin over the weekend. With Dylan away participating in a fellowship with the Japanese culinary academy, Spencer and the rest of the team have been preparing a menu based around beef from Helga Bernold’s beautiful wagyu crossbreeds.... More
Beef aged for 4 months in beeswax
.
Flank tempura, miso eggyolk sauce & Karachi mustard
.
Beef menu at @ernst.berlin over the weekend. With Dylan away participating in a fellowship with the Japanese culinary academy, Spencer and the rest of the team have been preparing a menu based around beef from Helga Bernold’s beautiful wagyu crossbreeds.
Just outside of Vienna, not far from Ernst’s Mangalitza producer, Helga raises maybe the world’s only biodynamic wagyu. She has crossbred purebred wagyu cows with heritage mountain breeds like Prinzgauer to produce an incredibly special product – one with the unctuous fattiness reminiscent of wagyu, but with a distinct beefy quality that can almost be lost in the more textural typical beef in Japan.
The animals are raised on pasture in the hills and finished on her own blend of alfalfa and other grains that she grows herself. Her on-site slaughtering and partnership with master butcher Wolfgang gives the utmost respect to the animals. With just 6 animals per year being slaughtered, we felt incredibly lucky to try this premium beef and who better than the Ernst team to treat this product with the respect it deserves. It was a fantastic evening and me and Hayley felt very lucky to be there.
.
Michelin Guide - ⭐️
OAD - 23
W50B - 55
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 Ernst at ernst
Beef consommé with Piedmontese truffle
.
Denver tartar, pickled shiso buds, ransom capers, 60 day aged Oscietra caviar, salt cured anchovies, fried salsify, bao bun
.
Tongue braised overnight & wrapped around winter vegetables with sukiyaki sauce
.
Beef menu at @ernst.berlin over the weekend. With Dylan away participating in a fellowship... More
Beef consommé with Piedmontese truffle
.
Denver tartar, pickled shiso buds, ransom capers, 60 day aged Oscietra caviar, salt cured anchovies, fried salsify, bao bun
.
Tongue braised overnight & wrapped around winter vegetables with sukiyaki sauce
.
Beef menu at @ernst.berlin over the weekend. With Dylan away participating in a fellowship with the Japanese culinary academy, Spencer and the rest of the team have been preparing a menu based around beef from Helga Bernold’s beautiful wagyu crossbreeds.
Just outside of Vienna, not far from Ernst’s Mangalitza producer, Helga raises maybe the world’s only biodynamic wagyu. She has crossbred purebred wagyu cows with heritage mountain breeds like Prinzgauer to produce an incredibly special product – one with the unctuous fattiness reminiscent of wagyu, but with a distinct beefy quality that can almost be lost in the more textural typical beef in Japan.
The animals are raised on pasture in the hills and finished on her own blend of alfalfa and other grains that she grows herself. Her on-site slaughtering and partnership with master butcher Wolfgang gives the utmost respect to the animals. With just 6 animals per year being slaughtered, we felt incredibly lucky to try this premium beef and who better than the Ernst team to treat this product with the respect it deserves. It was a fantastic evening and me and Hayley felt very lucky to be there.
.
Michelin Guide - ⭐️
OAD - 23
W50B - 55
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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COD, GRAPE, LEMONGRASS
.
ENGLISH WAGYU BEEF, BRASSICA, ENGLISH WASABI
.
APPLE, BROWN BUTTER, MISO
.
Another visit to ⭐️ @frogbyah Frog by Adam Handling in Covent Garden a few weeks ago. One of London’s most underrated restaurants in my opinion. It took them forever to finally bag a well deserved Michelin star. The bread course alone... More
COD, GRAPE, LEMONGRASS
.
ENGLISH WAGYU BEEF, BRASSICA, ENGLISH WASABI
.
APPLE, BROWN BUTTER, MISO
.
Another visit to ⭐️ @frogbyah Frog by Adam Handling in Covent Garden a few weeks ago. One of London’s most underrated restaurants in my opinion. It took them forever to finally bag a well deserved Michelin star. The bread course alone is worth the visit. Highly recommended
.
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 @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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.
Lobster, carrot, chilli
.
Another visit to ⭐️ @frogbyah Frog by Adam Handling in Covent Garden a few weeks ago. One of London’s most underrated restaurants in my opinion. It took them forever to finally bag a well deserved Michelin star. The bread course alone is worth the visit. Highly recommended
.
Michelin Guide - ⭐️
OAD... More
.
Lobster, carrot, chilli
.
Another visit to ⭐️ @frogbyah Frog by Adam Handling in Covent Garden a few weeks ago. One of London’s most underrated restaurants in my opinion. It took them forever to finally bag a well deserved Michelin star. The bread course alone is worth the visit. Highly recommended
.
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 @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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.
Tomato, pepper, basil
.
Another visit to ⭐️ @frogbyah Frog by Adam Handling in Covent Garden a few weeks ago. One of London’s most underrated restaurants in my opinion. It took them forever to finally bag a well deserved Michelin star. The bread course alone is worth the visit. Highly recommended
.
Michelin Guide - ⭐️
OAD... More
.
Tomato, pepper, basil
.
Another visit to ⭐️ @frogbyah Frog by Adam Handling in Covent Garden a few weeks ago. One of London’s most underrated restaurants in my opinion. It took them forever to finally bag a well deserved Michelin star. The bread course alone is worth the visit. Highly recommended
.
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 @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less