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Restaurants
- Neil A. Chef added a new meal Dinner at Solstice at SOLSTICE BY KENNY ATKINSON
Another visit to @solstice_ncl by Kenny Atkinson @kenny.atkinson1 in Newcastle. I know Kenny and the team will be beyond chuffed with the Michelin star they received last year. It’s well deserved. If I’m honest, I had held hopes that they might have got two, the cooking is that good. I’m sure it won’t be too long in coming.... More
Another visit to @solstice_ncl by Kenny Atkinson @kenny.atkinson1 in Newcastle. I know Kenny and the team will be beyond chuffed with the Michelin star they received last year. It’s well deserved. If I’m honest, I had held hopes that they might have got two, the cooking is that good. I’m sure it won’t be too long in coming. Highly recommended.
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Michelin Guide - ⭐️
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 Pine at Pine
Rhubarb, Buttermilk & Fig Leaf Brown Butter Apple Marigold Madeleine
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Sea Buckthorn Tart, Wild Flower Yoghurt & Barberry
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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
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Another... More
Rhubarb, Buttermilk & Fig Leaf Brown Butter Apple Marigold Madeleine
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Sea Buckthorn Tart, Wild Flower Yoghurt & Barberry
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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
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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)
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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 Pine at Pine
Dry Aged Hogget, Artichoke & Magnolia
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Fallow Deer, Roe Deer
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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
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Fallow Deer, Roe Deer
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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
Snowball Turnip, Fermented Plum & Fennel Pollen
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Mushrooms Grown By Igigi
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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 Kitchen Table at Kitchen Table
ONION
thyme - yarrow - bittercress - chickweed brioche - foie gras - onion - Sherry vinegar - chive
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PARKERHOUSE
cultured butter - meadowsweet - honey - bee pollen
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Following our lunch at The Fat Duck we made our way to Kitchen Table in London city centre. I can honestly say that this is now probably in my top 3 restaurants in the UK. I absolutely... More
ONION
thyme - yarrow - bittercress - chickweed brioche - foie gras - onion - Sherry vinegar - chive
.
PARKERHOUSE
cultured butter - meadowsweet - honey - bee pollen
.
Following our lunch at The Fat Duck we made our way to Kitchen Table in London city centre. I can honestly say that this is now probably in my top 3 restaurants in the UK. I absolutely love it.
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Michelin Guide - ⭐️⭐️
OAD - 74
W50B - ‘discover’
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 Kitchen Table at Kitchen Table
Following our lunch at The Fat Duck we made our way to Kitchen Table @kitchentable1 in London city centre. I can honestly say that this is now probably in my top 3 restaurants in the UK. I absolutely love it.
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BEEF
cep - bone marrow - 3 corner leek - dead nettle
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OYSTER
elderflower - oyster leaf - green strawberry - oxalis
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MACKEREL
feuille... More
Following our lunch at The Fat Duck we made our way to Kitchen Table @kitchentable1 in London city centre. I can honestly say that this is now probably in my top 3 restaurants in the UK. I absolutely love it.
.
BEEF
cep - bone marrow - 3 corner leek - dead nettle
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OYSTER
elderflower - oyster leaf - green strawberry - oxalis
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MACKEREL
feuille de brick - Alexander - finger lime - hogweed
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QUAIL
potato - shallot - chervil - truffle balsamic
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CHICKEN
chicken skin - rosemary mascarpone - bacon jam
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DUCK
black truffle - black garlic - cherry - gougère
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Michelin Guide - ⭐️⭐️
OAD - 74
W50B - ‘discover’
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 Restaurang Äng at ÄNG
LANGOUSTINE from Bua. Fermented Oyster mushroom
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SHRIMP from Bua. Oyster from Grebbestad. Caviar from Rossini
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SQUID from Rörö. Bone marrow from Getinge
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Dinner, a fabulous room and an incredible tasting breakfast last weekend at @restaurangang in Sweden. This restaurant is set in a stunning winery and spa resort. Enjoy your own... More
LANGOUSTINE from Bua. Fermented Oyster mushroom
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SHRIMP from Bua. Oyster from Grebbestad. Caviar from Rossini
.
SQUID from Rörö. Bone marrow from Getinge
.
Dinner, a fabulous room and an incredible tasting breakfast last weekend at @restaurangang in Sweden. This restaurant is set in a stunning winery and spa resort. Enjoy your own private sauna in each of the rooms before heading over to the stunning glass house restaurant for a delicious meal.
In their own words:
“The heart of ÄNG is in Halland. We have the freedom of exploring cultures and cooking techniques from around the world, but we won’t leave home.
We work mostly with what’s right outside our door and refine it to its greatest potential. Many of the ingredients you will find in our dishes are freshly picked from nearby forests, beaches and fields every morning. The organic Scandinavian Ästad wines in our cellar are produced only 100 meters from the restaurant.
This idea – or limitation – is what drives us to constantly discover new ways to create innovative culinary experiences for our guests, always on a sustainable foundation.”
Highly recommended
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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 The Fat Duck Restaurant at Fat Duck
MANGO CHEESECAKE
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GALETTE OF RHUBARB
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TURBOT FOR PUDDING
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LIKE A KID IN A SWEET SHOP
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5 stars in one day back last year to celebrate a new job. We began with a light warm up lunch at The Fat Duck (🙄) before heading straight to @kitchentable1 Kitchen Table for the main event. I booked The FD at the last minute as I was trawling... More
MANGO CHEESECAKE
.
GALETTE OF RHUBARB
.
TURBOT FOR PUDDING
.
LIKE A KID IN A SWEET SHOP
.
5 stars in one day back last year to celebrate a new job. We began with a light warm up lunch at The Fat Duck (🙄) before heading straight to @kitchentable1 Kitchen Table for the main event. I booked The FD at the last minute as I was trawling through Tock and a table popped up so I thought why not 🤷🏻♂️. All nice enough, and a lot better service than my visit last year which I found quite obviously scripted and robotic. The only flaw being a weird and supremely awkward wine/music experiment that we were made to endure upstairs mid lunch.
‘Taste wine- listen to dramatic music- taste wine again- does it taste different- not really- do I care if it did- no’
I also think that the Fat Duck is now certainly lacking that drive and creativity that it had back in the day, which is a shame as it truly was a ground breaking restaurant.
I should mention that they did take care of Hayley very nicely. She isn’t a huge fan of desserts so instead of the puds the kitchen whipped her up a very nice looking turbot dish which I know she really appreciated.
.
Michelin Guide - ⭐️⭐️⭐️
OAD - 34
W50B - ‘best of the best’
Best Chef Awards - 49
.
#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 The Fat Duck Restaurant at Fat Duck
WOODLAND TEA
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GRASS FED BEEF
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CHEESE AND GRAPES
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5 stars in one day back last year to celebrate a new job. We began with a light warm up lunch at The Fat Duck (🙄) before heading straight to @kitchentable1 Kitchen Table for the main event. I booked The FD at the last minute as I was trawling through Tock and a table popped up so I thought... More
WOODLAND TEA
.
GRASS FED BEEF
.
CHEESE AND GRAPES
.
5 stars in one day back last year to celebrate a new job. We began with a light warm up lunch at The Fat Duck (🙄) before heading straight to @kitchentable1 Kitchen Table for the main event. I booked The FD at the last minute as I was trawling through Tock and a table popped up so I thought why not 🤷🏻♂️. All nice enough, and a lot better service than my visit last year which I found quite obviously scripted and robotic. The only flaw being a weird and supremely awkward wine/music experiment that we were made to endure upstairs mid lunch.
‘Taste wine- listen to dramatic music- taste wine again- does it taste different- not really- do I care if it did- no’
I also think that the Fat Duck is now certainly lacking that drive and creativity that it had back in the day, which is a shame as it truly was a ground breaking restaurant.
I should mention that they did take care of Hayley very nicely. She isn’t a huge fan of desserts so instead of the puds the kitchen whipped her up a very nice looking turbot dish which I know she really appreciated.
.
Michelin Guide - ⭐️⭐️⭐️
OAD - 34
W50B - ‘best of the best’
Best Chef Awards - 49
.
#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
Frozen Parmesan Air - elBulli1846
elBulli dish no 1009 from 2004.
Returning to the idea of using cheese instead of vanilla, this is a further development: An air made from Parmesan whey. The incredible lightness of the texture tricks the senses. Technique: We make a parmesan whey air with soy lecithin and freeze it. It is
served with a musti on the... More
Frozen Parmesan Air - elBulli1846
elBulli dish no 1009 from 2004.
Returning to the idea of using cheese instead of vanilla, this is a further development: An air made from Parmesan whey. The incredible lightness of the texture tricks the senses. Technique: We make a parmesan whey air with soy lecithin and freeze it. It is
served with a musti on the sidewith dried apple, roasted walnuts, and freeze-dried raspberries.
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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.
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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.”
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Michelin Guide - ⭐️⭐️⭐️⭐️⭐️⭐️🍀
OAD - 1, 53
W50B - Best of the Best,5, 82
Best Chef Awards - 6, 2
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#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #sinergia Less