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Restaurants
- Neil A. Chef added a new meal Dinner at Alchemist at Alchemist
Corte Helado de Parmesano - elBulli1846
elBulli dish no 399 from 1997. elBulli were pioneers when it came to creating savory ice creams.
Ferran has a saying: “Instead of vanilla... Cheese!” and that is exactly what you have here with an ice cream of Parmesan cheese between parmesan crackers. An
iconic dish where the concept of snacks in the structure... More
Corte Helado de Parmesano - elBulli1846
elBulli dish no 399 from 1997. elBulli were pioneers when it came to creating savory ice creams.
Ferran has a saying: “Instead of vanilla... Cheese!” and that is exactly what you have here with an ice cream of Parmesan cheese between parmesan crackers. An
iconic dish where the concept of snacks in the structure of the tasting menu was consolidated
.
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 Higher Ground at Higher Ground
Jane’s acorn reared pig with grain and mushroom porridge
.
Hand cut pasta
.
Pork liver pâté, garlic capers
.
Hand-rolled cavatelli, kale, wild garlic and sheep’s milk cheese
.
Three visits to the newish @highergroundmcr in Manchester from the team behind the excellent wine shop @flawdwine . At Flawd, the chef was... More
Jane’s acorn reared pig with grain and mushroom porridge
.
Hand cut pasta
.
Pork liver pâté, garlic capers
.
Hand-rolled cavatelli, kale, wild garlic and sheep’s milk cheese
.
Three visits to the newish @highergroundmcr in Manchester from the team behind the excellent wine shop @flawdwine . At Flawd, the chef was cooking using a sandwich toaster and a single induction hob pretty much and doing a great job. So it was nice to see the team finally unleashed in a large well equipped kitchen. Solid cooking and a welcome addition to the sparse offerings at that level in Manchester.
.
Michelin Guide - Bib Gourmand 2024
OAD -
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 Higher Ground at Higher Ground
BBQ leeks and oyster cream
.
Curing Rebels culatello
.
Pitchfork Cheddar tart
.
Colchester oysters, naked or dressed with 2019 fermented chilli
.
Three visits to the newish @highergroundmcr in Manchester from the team behind the excellent wine shop @flawdwine . At Flawd, the chef was cooking using a sandwich toaster and... More
BBQ leeks and oyster cream
.
Curing Rebels culatello
.
Pitchfork Cheddar tart
.
Colchester oysters, naked or dressed with 2019 fermented chilli
.
Three visits to the newish @highergroundmcr in Manchester from the team behind the excellent wine shop @flawdwine . At Flawd, the chef was cooking using a sandwich toaster and a single induction hob pretty much and doing a great job. So it was nice to see the team finally unleashed in a large well equipped kitchen. Solid cooking and a welcome addition to the sparse offerings at that level in Manchester.
.
Michelin Guide - Bib Gourmand 2024
OAD -
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 Higher Ground at Higher Ground
Fried pig head, wild garlic mayo
.
Pea fritters, Quicke’s Cheddar
.
Fosters Mill wholewheat bread rolls and Lancashire butter
.
Celeriac, salted blackcurrants and bay leaf
.
Hand-rolled cavatelli
.
Jane’s acorn reared pig, Dressed Cinderwood Market Garden winter mustards
Marfona potato with smoked butter
.
Three visits to the newish... More
Fried pig head, wild garlic mayo
.
Pea fritters, Quicke’s Cheddar
.
Fosters Mill wholewheat bread rolls and Lancashire butter
.
Celeriac, salted blackcurrants and bay leaf
.
Hand-rolled cavatelli
.
Jane’s acorn reared pig, Dressed Cinderwood Market Garden winter mustards
Marfona potato with smoked butter
.
Three visits to the newish @highergroundmcr in Manchester from the team behind the excellent wine shop @flawdwine . At Flawd, the chef was cooking using a sandwich toaster and a single induction hob pretty much and doing a great job. So it was nice to see the team finally unleashed in a large well equipped kitchen. Solid cooking and a welcome addition to the sparse offerings at that level in Manchester.
.
Michelin Guide - Bib Gourmand 2024
OAD -
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
Fried Egg with Caviar - Enigma
Curiosity about lightness and texture created this impression. A classic composition in new textures: Freeze-dried fried egg served with caviar and sour cream
.
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... More
Fried Egg with Caviar - Enigma
Curiosity about lightness and texture created this impression. A classic composition in new textures: Freeze-dried fried egg served with caviar and sour cream
.
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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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.
.
Michelin Guide - ⭐️
OAD -
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 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.
.
Michelin Guide - ⭐️
OAD -
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
Perfect Omelette - Alchemist
An example of a technique that would not be possible without the work of the elBullitaller-lab. This is Alchemist’s further development on the spherification technique - using the protein in the egg yolk. A brittle egg yolk membrane is shaped in a 3D mold and then filled with egg yolk- and Comté cheese cream. It is topped... More
Perfect Omelette - Alchemist
An example of a technique that would not be possible without the work of the elBullitaller-lab. This is Alchemist’s further development on the spherification technique - using the protein in the egg yolk. A brittle egg yolk membrane is shaped in a 3D mold and then filled with egg yolk- and Comté cheese cream. It is topped with a 0.5 mm thin slice of papada
Joselito - the optimal thickness for melting in the mouth. Topped with a black truffle pattern and infused with black pepper using ultrasound
.
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 #instafoodie #sinergia Less
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Langoustine Claw Bavarois sits in a tart made from Northumberland purple potatoes, finished with a little preserved lemon gel, foliage of herbs & flowers.
.
Smoked Eel & Potato Brandade set in a gold caviar tin and topped with a beautiful Daurenki Tsar Impérial
Petrossian Caviar.
Served with a bowl of Crispy Chicken Skin Crackers.
.
Seaweed cracker... More
Langoustine Claw Bavarois sits in a tart made from Northumberland purple potatoes, finished with a little preserved lemon gel, foliage of herbs & flowers.
.
Smoked Eel & Potato Brandade set in a gold caviar tin and topped with a beautiful Daurenki Tsar Impérial
Petrossian Caviar.
Served with a bowl of Crispy Chicken Skin Crackers.
.
Seaweed cracker souffle filled with a cods roe emulsion. Topped with pickled lemon verbena gel & fresh lemon verbena.
.
Beer croustade filled with salt baked candy beetroot and topped with smoked goats curd. Finished with a rose of pickled golden beetroot, marigold, chervil & oxalis.
.
Flame Grilled Mackerel Cannelloni, Fermented Gooseberries, English Mustard Emulsion, Gooseberry Gel & Nasturtiums.
.
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.
.
Michelin Guide - ⭐️
OAD -
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
Rubia Gallega Air Baguette - el Bulli1846
elBulli dish no 947 from 2003. A signature impression first at elBulli, later at Tickets. This is the Gallega Air Baguette where cured Rubia Gallega Beef is rolled around a thin crust. Technique: Puffed pizza dough at a very high temperature in the shape of a baguette, wrapped in Rubia Gallega cured beef.
.
ALCHEMIST... More
Rubia Gallega Air Baguette - el Bulli1846
elBulli dish no 947 from 2003. A signature impression first at elBulli, later at Tickets. This is the Gallega Air Baguette where cured Rubia Gallega Beef is rolled around a thin crust. Technique: Puffed pizza dough at a very high temperature in the shape of a baguette, wrapped in Rubia Gallega cured beef.
.
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