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Restaurants
- Neil A. Chef added a new meal Dinner at Trivet at Trivet
A lovely lunch at newly minted with a second Michelin star (Feb 24’ visit), @trivetrestaurant Well deserved by ex Fat Duck chef @jonny5lake Jonny Lake. Also it was refreshing to dine in a two star restaurant that only does an A La Carte menu rather than only having a tasting menu available. Highlights were the hot tongue bun... More
A lovely lunch at newly minted with a second Michelin star (Feb 24’ visit), @trivetrestaurant Well deserved by ex Fat Duck chef @jonny5lake Jonny Lake. Also it was refreshing to dine in a two star restaurant that only does an A La Carte menu rather than only having a tasting menu available. Highlights were the hot tongue bun from the lunch snack menu and the ‘Dante’s Pici’ which I nearly ordered twice it was that good. Highly recommended.
.
Pigeon and persimmon
Squab pigeon roasted over charcoal, spiced heritage carrots and kale
.
Hot tongue bun
Anchovy mayo, pickles and sweet and sour blackcurrant
.
‘Dante’s Pici’
Pici pasta, langoustine and Oscietra caviar
.
Pigeon leg and heart
.
Cheeses
With rye and caraway crackers, tamarillo and rhubarb chutney
Fourme D’Ambert AOP (Auvergne, France)
Le Barisien (Meuse, France)
Bonde en Gatine (Poitou-Charentes, France)
Taleggio (Lombardy, Italy)
Salers AOP (Auvergne, France)
.
“Turkish Breakfast’
Yoghurt sesame cake, sour cherry, black olive caramel and yoghurt gelato
.
Michelin Guide - ⭐️⭐️
La Liste -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #worlds50bestrestaurants #worlds50best #eater #michelinguide Less
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- Neil A. Chef added a new meal Dinner at Coworth Park at Coworth Park
Signature Chocolate
Sea Salt, Cème Fraiche, Cocoa Nibs
.
Yorkshire Rhubarb
Vanilla, Ginger, Rhubarb Sorbet
.
Pistachio
Yoghurt, Lime, Caramelised Puff Pastry
.
Dinner, bed, breakfast and a spot of falconry for Hayley’s birthday last year at @coworthpark and Woven by @chefadamsmith . Another stunning meal by Adam and... More
Signature Chocolate
Sea Salt, Cème Fraiche, Cocoa Nibs
.
Yorkshire Rhubarb
Vanilla, Ginger, Rhubarb Sorbet
.
Pistachio
Yoghurt, Lime, Caramelised Puff Pastry
.
Dinner, bed, breakfast and a spot of falconry for Hayley’s birthday last year at @coworthpark and Woven by @chefadamsmith . Another stunning meal by Adam and the team. For me this restaurant has 2 stars nailed on. I really don’t know what the Michelin guide are up to sometimes. I’ve had many 3 star meals that were inferior to this. Add the superb hospitality we received by the Coworth Park team and this is going to be hard to beat. Very highly recommended.
.
Michelin Guide - ⭐️
La Liste -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #worlds50bestrestaurants #worlds50best #eater #michelinguide Less
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- Neil A. Chef added a new meal Dinner at Trivet at Trivet
A lovely lunch at newly minted with a second Michelin star (Feb 24’ visit), @trivetrestaurant Well deserved by ex Fat Duck chef @jonny5lake Jonny Lake. Also it was refreshing to dine in a two star restaurant that only does an A La Carte menu rather than only having a tasting menu available. Highlights were the hot tongue bun... More
A lovely lunch at newly minted with a second Michelin star (Feb 24’ visit), @trivetrestaurant Well deserved by ex Fat Duck chef @jonny5lake Jonny Lake. Also it was refreshing to dine in a two star restaurant that only does an A La Carte menu rather than only having a tasting menu available. Highlights were the hot tongue bun from the lunch snack menu and the ‘Dante’s Pici’ which I nearly ordered twice it was that good. Highly recommended.
.
Pigeon and persimmon
Squab pigeon roasted over charcoal, spiced heritage carrots and kale
.
Hot tongue bun
Anchovy mayo, pickles and sweet and sour blackcurrant
.
‘Dante’s Pici’
Pici pasta, langoustine and Oscietra caviar
.
Pigeon leg and heart
.
Cheeses
With rye and caraway crackers, tamarillo and rhubarb chutney
Fourme D’Ambert AOP (Auvergne, France)
Le Barisien (Meuse, France)
Bonde en Gatine (Poitou-Charentes, France)
Taleggio (Lombardy, Italy)
Salers AOP (Auvergne, France)
.
“Turkish Breakfast’
Yoghurt sesame cake, sour cherry, black olive caramel and yoghurt gelato
.
Michelin Guide - ⭐️⭐️
La Liste -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #worlds50bestrestaurants #worlds50best #eater #michelinguide Less
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- Neil A. Chef added a new meal Dinner at Coworth Park at Coworth Park
Signature Chocolate
Sea Salt, Cème Fraiche, Cocoa Nibs
.
Yorkshire Rhubarb
Vanilla, Ginger, Rhubarb Sorbet
.
Pistachio
Yoghurt, Lime, Caramelised Puff Pastry
.
Dinner, bed, breakfast and a spot of falconry for Hayley’s birthday last year at @coworthpark and Woven by @chefadamsmith . Another stunning meal by Adam and... More
Signature Chocolate
Sea Salt, Cème Fraiche, Cocoa Nibs
.
Yorkshire Rhubarb
Vanilla, Ginger, Rhubarb Sorbet
.
Pistachio
Yoghurt, Lime, Caramelised Puff Pastry
.
Dinner, bed, breakfast and a spot of falconry for Hayley’s birthday last year at @coworthpark and Woven by @chefadamsmith . Another stunning meal by Adam and the team. For me this restaurant has 2 stars nailed on. I really don’t know what the Michelin guide are up to sometimes. I’ve had many 3 star meals that were inferior to this. Add the superb hospitality we received by the Coworth Park team and this is going to be hard to beat. Very highly recommended.
.
Michelin Guide - ⭐️
La Liste -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #worlds50bestrestaurants #worlds50best #eater #michelinguide Less
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- Neil A. Chef added a new meal Dinner at Trivet at Trivet
A lovely lunch at newly minted with a second Michelin star (Feb 24’ visit), @trivetrestaurant Well deserved by ex Fat Duck chef @jonny5lake Jonny Lake. Also it was refreshing to dine in a two star restaurant that only does an A La Carte menu rather than only having a tasting menu available. Highlights were the hot tongue bun... More
A lovely lunch at newly minted with a second Michelin star (Feb 24’ visit), @trivetrestaurant Well deserved by ex Fat Duck chef @jonny5lake Jonny Lake. Also it was refreshing to dine in a two star restaurant that only does an A La Carte menu rather than only having a tasting menu available. Highlights were the hot tongue bun from the lunch snack menu and the ‘Dante’s Pici’ which I nearly ordered twice it was that good. Highly recommended.
.
Pigeon and persimmon
Squab pigeon roasted over charcoal, spiced heritage carrots and kale
.
Hot tongue bun
Anchovy mayo, pickles and sweet and sour blackcurrant
.
‘Dante’s Pici’
Pici pasta, langoustine and Oscietra caviar
.
Pigeon leg and heart
.
Cheeses
With rye and caraway crackers, tamarillo and rhubarb chutney
Fourme D’Ambert AOP (Auvergne, France)
Le Barisien (Meuse, France)
Bonde en Gatine (Poitou-Charentes, France)
Taleggio (Lombardy, Italy)
Salers AOP (Auvergne, France)
.
“Turkish Breakfast’
Yoghurt sesame cake, sour cherry, black olive caramel and yoghurt gelato
.
Michelin Guide - ⭐️⭐️
La Liste -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #worlds50bestrestaurants #worlds50best #eater #michelinguide Less
Copy the code to embed the post
- Neil A. Chef added a new meal Dinner at Coworth Park at Coworth Park
Signature Chocolate
Sea Salt, Cème Fraiche, Cocoa Nibs
.
Yorkshire Rhubarb
Vanilla, Ginger, Rhubarb Sorbet
.
Pistachio
Yoghurt, Lime, Caramelised Puff Pastry
.
Dinner, bed, breakfast and a spot of falconry for Hayley’s birthday last year at @coworthpark and Woven by @chefadamsmith . Another stunning meal by Adam and... More
Signature Chocolate
Sea Salt, Cème Fraiche, Cocoa Nibs
.
Yorkshire Rhubarb
Vanilla, Ginger, Rhubarb Sorbet
.
Pistachio
Yoghurt, Lime, Caramelised Puff Pastry
.
Dinner, bed, breakfast and a spot of falconry for Hayley’s birthday last year at @coworthpark and Woven by @chefadamsmith . Another stunning meal by Adam and the team. For me this restaurant has 2 stars nailed on. I really don’t know what the Michelin guide are up to sometimes. I’ve had many 3 star meals that were inferior to this. Add the superb hospitality we received by the Coworth Park team and this is going to be hard to beat. Very highly recommended.
.
Michelin Guide - ⭐️
La Liste -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #worlds50bestrestaurants #worlds50best #eater #michelinguide Less
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- Neil A. Chef added a new meal Dinner at Restaurant Mirazur at Mirazur
(This story has a happy ending)
Dinner last Christmas at ⭐️⭐️⭐️🍀 Mirazur in Menton. I’ve had a bit of a rollercoaster ride with this restaurant over the years, having visited probably 7 or 8 times. Back before they got onto the World’s 50 Best list when you could ring up and get a table for dinner the same day. Good times and great... More
(This story has a happy ending)
Dinner last Christmas at ⭐️⭐️⭐️🍀 Mirazur in Menton. I’ve had a bit of a rollercoaster ride with this restaurant over the years, having visited probably 7 or 8 times. Back before they got onto the World’s 50 Best list when you could ring up and get a table for dinner the same day. Good times and great food. Then I soured on it a bit after they got the W50B number one spot and the third Michelin star. I had a couple of not so great experiences where it seemed clear that they were packing in the diners and making the most of the wave of publicity that 50 Best number one spot gives you. And to be fair to them, why wouldn’t they? It’s a business after all. But I certainly felt that the food suffered for it and the service definitely did. On my last visit the place was packed to the rafters with diners on three floors and a menu that I felt had been watered down just in order to allow the kitchen to keep up with these increased numbers. The service was just plain bad and I left feeling pretty disappointed.
I’m glad to say that things have changed drastically for the better. They have reduced covers through a beautifully done kitchen renovation where the ground floor is now fully taken over by the new kitchen. The lower floor is now a very nice looking private dining room for up to 14 guests complete with your own wine room and vinyl record player and also used as a small R & D kitchen. The main dining room is now a relaxed, peaceful space with the world class service that you would expect from a restaurant of this calibre. While aspects of the menu that I had may not have been completely to my taste, with a strong focus on root vegetables running through the entirety of it (it’s that time of year 🤷🏻♂️), including the desserts and a main course that instead of a protein turned out to be a celeriac tart, I do recognise that it was all expertly cooked and more than worthy of the three stars it currently holds. It was one of those menus that I recognised to be technically perfect but unfortunately, for me anyway, lacked that deliciousness that we all crave in a meal. Again, personal taste, I’m sure the rest of the room enjoyed it. Less
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- Neil A. Chef added a new meal Dinner at Badrutt's Palace Hotel at Jordnær
Happy Christmas everyone. A flash back to a fantastic meal I had last Christmas in St Moritz where Eric, Tina and the rest of the team from @restaurantjordnaer did a residency at the extremely swanky Badrutts Palace Hotel. I can’t wait to revisit Jordnær in March again.
.
BEST OF SCANDINAVIA TOUR MARCH 2025. JUST 2 spaces remaining.... More
Happy Christmas everyone. A flash back to a fantastic meal I had last Christmas in St Moritz where Eric, Tina and the rest of the team from @restaurantjordnaer did a residency at the extremely swanky Badrutts Palace Hotel. I can’t wait to revisit Jordnær in March again.
.
BEST OF SCANDINAVIA TOUR MARCH 2025. JUST 2 spaces remaining. DM TO BOOK
.
Michelin Guide - ⭐️⭐️⭐️
La Liste - 97.50
W50B - 57 (2023)
Best Chef Awards - 3
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #worlds50bestrestaurants #worlds50best #eater #michelinguide Less
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- Neil A. Chef added a new meal Dinner at Badrutt's Palace Hotel at Jordnær
Happy Christmas everyone. A flash back to a fantastic meal I had last Christmas in St Moritz where Eric, Tina and the rest of the team from @restaurantjordnaer did a residency at the extremely swanky Badrutts Palace Hotel. I can’t wait to revisit Jordnær in March again.
.
BEST OF SCANDINAVIA TOUR MARCH 2025. JUST 2 spaces remaining.... More
Happy Christmas everyone. A flash back to a fantastic meal I had last Christmas in St Moritz where Eric, Tina and the rest of the team from @restaurantjordnaer did a residency at the extremely swanky Badrutts Palace Hotel. I can’t wait to revisit Jordnær in March again.
.
BEST OF SCANDINAVIA TOUR MARCH 2025. JUST 2 spaces remaining. DM TO BOOK
.
Michelin Guide - ⭐️⭐️⭐️
La Liste - 97.50
W50B - 57 (2023)
Best Chef Awards - 3
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #worlds50bestrestaurants #worlds50best #eater #michelinguide Less
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- Neil A. Chef added a new meal Dinner at Restaurant Mirazur at Mirazur
(This story has a happy ending)
Dinner last Christmas at ⭐️⭐️⭐️🍀 Mirazur in Menton. I’ve had a bit of a rollercoaster ride with this restaurant over the years, having visited probably 7 or 8 times. Back before they got onto the World’s 50 Best list when you could ring up and get a table for dinner the same day. Good times and great... More
(This story has a happy ending)
Dinner last Christmas at ⭐️⭐️⭐️🍀 Mirazur in Menton. I’ve had a bit of a rollercoaster ride with this restaurant over the years, having visited probably 7 or 8 times. Back before they got onto the World’s 50 Best list when you could ring up and get a table for dinner the same day. Good times and great food. Then I soured on it a bit after they got the W50B number one spot and the third Michelin star. I had a couple of not so great experiences where it seemed clear that they were packing in the diners and making the most of the wave of publicity that 50 Best number one spot gives you. And to be fair to them, why wouldn’t they? It’s a business after all. But I certainly felt that the food suffered for it and the service definitely did. On my last visit the place was packed to the rafters with diners on three floors and a menu that I felt had been watered down just in order to allow the kitchen to keep up with these increased numbers. The service was just plain bad and I left feeling pretty disappointed.
I’m glad to say that things have changed drastically for the better. They have reduced covers through a beautifully done kitchen renovation where the ground floor is now fully taken over by the new kitchen. The lower floor is now a very nice looking private dining room for up to 14 guests complete with your own wine room and vinyl record player and also used as a small R & D kitchen. The main dining room is now a relaxed, peaceful space with the world class service that you would expect from a restaurant of this calibre. While aspects of the menu that I had may not have been completely to my taste, with a strong focus on root vegetables running through the entirety of it (it’s that time of year 🤷🏻♂️), including the desserts and a main course that instead of a protein turned out to be a celeriac tart, I do recognise that it was all expertly cooked and more than worthy of the three stars it currently holds. It was one of those menus that I recognised to be technically perfect but unfortunately, for me anyway, lacked that deliciousness that we all crave in a meal. Again, personal taste, I’m sure the rest of the room enjoyed it. Less