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Restaurants
- Neil A. Chef added a new meal Dinner at The Fat Duck Restaurant at Fat Duck
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... 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
.
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... 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.
.
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.
.
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.”
.
Michelin Guide - ⭐️⭐️⭐️⭐️⭐️⭐️🍀
OAD - 1, 53
W50B - Best of the Best,5, 82
Best Chef Awards - 6, 2
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #sinergia Less
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- Neil A. Chef added a new meal Dinner at The Fat Duck Restaurant at Fat Duck
WALK IN THE WOODS
.
SAKE SAVOURY
Junmai Daiginjo, Kimoto, Sohomare
Tochigi Prefecture, Japan
.
SOUND OF THE SEA
.
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... More
WALK IN THE WOODS
.
SAKE SAVOURY
Junmai Daiginjo, Kimoto, Sohomare
Tochigi Prefecture, Japan
.
SOUND OF THE SEA
.
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
AERATED BEETROOT
.
NITRO-POACHED APERITIF
.
YELLOW PUNCH
.
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... More
AERATED BEETROOT
.
NITRO-POACHED APERITIF
.
YELLOW PUNCH
.
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
Spice Wheel - elBulli1846
elBulli dish no. 367 from 1996.
When this impression was first served in 1996 at elBulli, it broke all the rules for what you could do in a restaurant. As a playful discovery, the guest was handed a list of spices to try and match with each teatured on the plate, getting in close contact with the
consciousness around the... More
Spice Wheel - elBulli1846
elBulli dish no. 367 from 1996.
When this impression was first served in 1996 at elBulli, it broke all the rules for what you could do in a restaurant. As a playful discovery, the guest was handed a list of spices to try and match with each teatured on the plate, getting in close contact with the
consciousness around the tastebuds.
Technique: Granny Smith green apple gelatin with the spices in clockwise order: 1 nutmeg, 2 curry, 3 saffron, 4 cardamoms, 5 Sichuan pepper, 6 vanilla seeds, 7 confit ginger, 8 cinnamon, 9 rose pepper, 10 star anise, 11 juniper & 12 mint
.
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.
.
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.”
.
Michelin Guide - ⭐️⭐️⭐️⭐️⭐️⭐️🍀
OAD - 1, 53
W50B - Best of the Best,5, 82
Best Chef Awards - 6, 2
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #sinergia Less
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- Neil A. Chef added a new meal Dinner at Soho, London at Humble Chicken
Shime Saba, Shiso, Fermented Plum, Umeboshi & Cucumber
.
SHOKUPAN & BUTTER
Miso Sesame Butter, Chicken Liver Parfait, Fermented Red Cabbage
.
Sole, Courgette and Shitake Dashi
.
Grilled Slow Cooked Short Rib, Yakiniku, Spicy Miso & Lettuce
.
A visit to @humblechicken_uk in Soho, which changed its format from A La Carte yakitori... More
Shime Saba, Shiso, Fermented Plum, Umeboshi & Cucumber
.
SHOKUPAN & BUTTER
Miso Sesame Butter, Chicken Liver Parfait, Fermented Red Cabbage
.
Sole, Courgette and Shitake Dashi
.
Grilled Slow Cooked Short Rib, Yakiniku, Spicy Miso & Lettuce
.
A visit to @humblechicken_uk in Soho, which changed its format from A La Carte yakitori to a long tasting menu a while ago and has since won a Michelin star. Tasty stuff and the sake pairing was very nice indeed.
.
Michelin Guide - ⭐️
OAD - 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 Alchemist at Alchemist
Spanish Kiss - Alchemist
A play on flavor perception ano how our understanding of flavors changes depending on how they are presented to us. This is a Spanish Tongue Kiss inspired by the travels Rasmus has had to Barcelona leading up to this event!
.
ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at... More
Spanish Kiss - Alchemist
A play on flavor perception ano how our understanding of flavors changes depending on how they are presented to us. This is a Spanish Tongue Kiss inspired by the travels Rasmus has had to Barcelona leading up to this event!
.
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.
.
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.”
.
Michelin Guide - ⭐️⭐️⭐️⭐️⭐️⭐️🍀
OAD - 1, 53
W50B - Best of the Best,5, 82
Best Chef Awards - 6, 2
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #sinergia Less
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- Neil A. Chef added a new meal Dinner at Soho London at Humble Chicken
A visit to @humblechicken_uk in Soho, which changed its format from A La Carte yakitori to a long tasting menu a while ago and has since won a Michelin star. Tasty stuff and the sake pairing was very nice indeed.
.
Mussels, Citrus Kosho Ponzu, Avocado
.
Miso Cured Foie Gras Tart - Charentais Melon & Almond Brittle
.
Bao - This Little... More
A visit to @humblechicken_uk in Soho, which changed its format from A La Carte yakitori to a long tasting menu a while ago and has since won a Michelin star. Tasty stuff and the sake pairing was very nice indeed.
.
Mussels, Citrus Kosho Ponzu, Avocado
.
Miso Cured Foie Gras Tart - Charentais Melon & Almond Brittle
.
Bao - This Little Piggy - Pig Trotter, Karashi & Quail Egg
.
Grilled Oyster, Fermented White Grape, Kosho Beurre Blanc, Burnt Chicken Fat
.
Michelin Guide - ⭐️
OAD - 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 Kol Restaurant at KOL
BUÑUELOS
Tunworth ice cream, sea buckthorn, ancho chilli
.
Chocolate from Mexico
.
FLAN
Toasted rye, malted barley, apple, sourdough caramel
.
NIEVE
Sorrel and jalapeño sorbet, mezcal
.
Another visit to @kol.restaurant in London a while back. Thoroughly enjoyable, very tasty and @santiagolas Santiago Lastra’s celebration of... More
BUÑUELOS
Tunworth ice cream, sea buckthorn, ancho chilli
.
Chocolate from Mexico
.
FLAN
Toasted rye, malted barley, apple, sourdough caramel
.
NIEVE
Sorrel and jalapeño sorbet, mezcal
.
Another visit to @kol.restaurant in London a while back. Thoroughly enjoyable, very tasty and @santiagolas Santiago Lastra’s celebration of Mexico using British produce is certainly a breath of fresh air to the London dining scene. Continuing to improve and now one of the restaurants in London that I try to visit whenever I’m in town. Have been back since this visit. Highly recommended
.
Michelin Guide - ⭐️
OAD - 59
W50B - 23
Best Chef Awards - 38
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide Less