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Restaurants
- Neil A. Chef added a new meal Dinner at Jericho at Restaurant Jericho
PARTRIDGE, PORK JOWL, PEAR, BLACK TRUFFLE, BLACK GARLIC
.
PORK PIE, BOUDIN NOIR, FENNEL, MUSTARD
.
I’m happy to say that I’ve discovered another gem. We visited Jericho, near Nottingham for the first time (we have since been back multiple times) last year and enjoyed a superb menu of locally sourced produce cooked over fire in this converted... More
PARTRIDGE, PORK JOWL, PEAR, BLACK TRUFFLE, BLACK GARLIC
.
PORK PIE, BOUDIN NOIR, FENNEL, MUSTARD
.
I’m happy to say that I’ve discovered another gem. We visited Jericho, near Nottingham for the first time (we have since been back multiple times) last year and enjoyed a superb menu of locally sourced produce cooked over fire in this converted farm house. Formerly Dickie’s Farm Dining this used to be a steak house using Belted Galloway from it’s own butchery. Now Richard Stevens and partner Grace have dramatically reduced covers and produce a multi course tasting menu using unusual home grown ingredients as well as produce from local suppliers with an emphasis on local game. Much to the annoyance of some of the locals who miss the less sustainable ways of the high volume steak house. Aiming to be at least 80% self sustaining as a restaurant, this really is worth seeking out and giving a try. The cooking is delicious and Richard and Grace are the perfect hosts. You can also stay nearby as we did at Belvoir House. Having revisited Jericho I am happy to say that I chose it as our last stop on my tour of my favourite UK restaurants (outside of London) last year. 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 Less
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- Neil A. Chef added a new meal Dinner at Pollen Street Social at Pollen Street Social
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
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 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
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
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 Restaurang Äng at ÄNG
.
Breakfast tasting:
.
HASH BROWN, 7 MONTH AGED PONZU, GRAPE VINEGAR & TRUFFLE SAUCE. AGED HAM
.
CHESTNUT MUSHROOM VELOUTE
& LOCAL CHEESE FOAM
.
LIGHTLY CURED NORWEGIAN SALMON TARTARE. DILL, CHIVES, MUSSEL SAUCE & ROSSINI CAVIAR
.
KOJI FERMENTED BARLEY & CRAB
PANCAKE, DILL, KALIX SALMON ROE
.
KOJI FERMENTED BARLEY PORRIDGE, COOKED IN FERMENTED TOMATO... More
.
Breakfast tasting:
.
HASH BROWN, 7 MONTH AGED PONZU, GRAPE VINEGAR & TRUFFLE SAUCE. AGED HAM
.
CHESTNUT MUSHROOM VELOUTE
& LOCAL CHEESE FOAM
.
LIGHTLY CURED NORWEGIAN SALMON TARTARE. DILL, CHIVES, MUSSEL SAUCE & ROSSINI CAVIAR
.
KOJI FERMENTED BARLEY & CRAB
PANCAKE, DILL, KALIX SALMON ROE
.
KOJI FERMENTED BARLEY PORRIDGE, COOKED IN FERMENTED TOMATO JUICE. CHEESE, BUTTER & SORBET OF TOMATO & CHILLI WITH FERMENTED TOMATO POWDER
.
‘ANG BENEDICT’
SMOKED EGG, FRENCH TOAST, SPINACH, NETTLES & TRUFFLE SAUCE
.
Wagyu butter, spiced salami, pork fillet cured, CARROT & CUMIN FLAT BREAD, LIVER PARFAIT & REDCURRANT, sage sour dough
.
LOCAL CHEESE WHEAT PUFF. FERMENTED CHESTNUT MUSHROOM POWDER
.
LAVENDER MADELEINES & LAVENDER BRÛLÉE
.
Dinner, a fabulous room and an incredible tasting breakfast last weekend at @restaurangang in Sweden. This restaurant is set in the stunning @astadvingard 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
.
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 Restaurang Äng at ÄNG
SANTANA Apples from Tvaaker. Stout from Halmstad brygghus
.
CHEESE. Arla Unika, Gulaklimp.
CHEESE. Arla Unika, Hallands Himmel
.
TRUFFLE from Gotland
.
Fika
.
Dinner, a fabulous room and an incredible tasting breakfast last weekend at @restaurangang in Sweden. This restaurant is set in the stunning @astadvingard winery and spa... More
SANTANA Apples from Tvaaker. Stout from Halmstad brygghus
.
CHEESE. Arla Unika, Gulaklimp.
CHEESE. Arla Unika, Hallands Himmel
.
TRUFFLE from Gotland
.
Fika
.
Dinner, a fabulous room and an incredible tasting breakfast last weekend at @restaurangang in Sweden. This restaurant is set in the stunning @astadvingard 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
.
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 Restaurang Äng at ÄNG
JERUSALEM ARTICHOKE from Lingome. Caviar.
.
SOURDOUGH BREAD. Rye and wheat from Berte Qvarn.
.
Dinner, a fabulous room and an incredible tasting breakfast last weekend at @restaurangang in Sweden. This restaurant is set in the stunning @astadvingard winery and spa resort. Enjoy your own private sauna in each of the rooms before... More
JERUSALEM ARTICHOKE from Lingome. Caviar.
.
SOURDOUGH BREAD. Rye and wheat from Berte Qvarn.
.
Dinner, a fabulous room and an incredible tasting breakfast last weekend at @restaurangang in Sweden. This restaurant is set in the stunning @astadvingard 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
.
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