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- Neil A. Chef added a new meal Dinner at Alchemist at Alchemist
Espuma De Judías Blancas con Erizo - elBulli1846
elBulli dish no 240 from 1994
Nowadays the siphon is used in all restaurant kitchens as well as in many homes. But when elBulli discovered in 1994 that it could be used to create textures lighter than mousse, yet able to carry intense flavor, it was a technical revolution. The white bean espuma was... More
Espuma De Judías Blancas con Erizo - elBulli1846
elBulli dish no 240 from 1994
Nowadays the siphon is used in all restaurant kitchens as well as in many homes. But when elBulli discovered in 1994 that it could be used to create textures lighter than mousse, yet able to carry intense flavor, it was a technical revolution. The white bean espuma was the first of its kind to be served at a restaurant. It is served
on top of an Icelandic sea urchin with a white bean water gelatine
.
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 #sinergia Less
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- Neil A. Chef added a new meal Dinner at Alchemist at Alchemist
Yuba With Jamon Iberico & Sea Urchin - dos palillos
Besides techniques and a revolutionary approach to the restaurant industry, one of the most long-lasting legacies of elBulli is the long line of alumni-chefs, affectionately called Bullinianos, that worked there - and afterwards spread out through the culinary world. This is a dish from Bulliniano... More
Yuba With Jamon Iberico & Sea Urchin - dos palillos
Besides techniques and a revolutionary approach to the restaurant industry, one of the most long-lasting legacies of elBulli is the long line of alumni-chefs, affectionately called Bullinianos, that worked there - and afterwards spread out through the culinary world. This is a dish from Bulliniano Albert Raurich, who was Head Chef at elBulli for 10 years, and is now owner of the Barcelona restaurant Dos Palillos (1 star) and Dos Pebrots. We are very proud that he has joined our team in the kitchen for this special event Technique: Milk Yuba served with a “dashi” broth made with
pure jamón ibérico de bellota ano palo cortado sherry. Topped with sea urchin
.
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 Less
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- Neil A. Chef added a new meal Dinner at Hampton Manor at Hampton Manor
Aged Aylesbury-Peking duck from Worcestershire glazed with spiced plum and pickled cherries from Augerniks
.
Ewes milk yoghurt sorbet with rhubarb root oil
.
A cake made with leftover sourdough from the estate with an ice cream made from British grown Cobnuts
.
A tart made from Olands grain filled with a custard infused with cocoa husk from Wnder... More
Aged Aylesbury-Peking duck from Worcestershire glazed with spiced plum and pickled cherries from Augerniks
.
Ewes milk yoghurt sorbet with rhubarb root oil
.
A cake made with leftover sourdough from the estate with an ice cream made from British grown Cobnuts
.
A tart made from Olands grain filled with a custard infused with cocoa husk from Wnder Chocolate and topped with a spent coffee grain caramel
.
Lunch, a very nice room and dinner at two of the three food offerings at @hamptonmanor near my home town of Solihull. Lunch was at the Michelin starred @grace_and_savour where the Scandi-vibed menu from chef @david_taylorchef is underpinned by a commitment to soil health, bio-diversity, ethics and sustainability. It’s also very tasty.
Dinner at Michelin listed @smoke_hamptonmanor was another enjoyable experience and chef @stuart_deeley is reading the room well with his hearty and flavour driven offering. I’d head back to both in a heartbeat.
.
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 @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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- Neil A. Chef added a new meal Dinner at Ynyshir Restaurant and Rooms at Ynyshir
Tuna loin in soy, sushi rice, nori, Alba white truffle, wasabi
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Japanese sea bream, green apples, yuzu juice
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Duck liver mousse, apple syrup, smoked eel, fresh apple, spelt
.
Banana icecream, birch sap, Beluga caviar
.
Foiegras Custard, apple
.
STP, miso toffee sauce
.
Tiramisu
.
Another stunning meal at @ynyshirrestaurant a while back.... More
Tuna loin in soy, sushi rice, nori, Alba white truffle, wasabi
.
Japanese sea bream, green apples, yuzu juice
.
Duck liver mousse, apple syrup, smoked eel, fresh apple, spelt
.
Banana icecream, birch sap, Beluga caviar
.
Foiegras Custard, apple
.
STP, miso toffee sauce
.
Tiramisu
.
Another stunning meal at @ynyshirrestaurant a while back. A few of us have been saying that this is the best restaurant in the UK for a while now. Now it’s official thanks to The National Restaurant Awards. @garethwardchef number 1 💜
.
Michelin Guide - ⭐️⭐️
OAD - 134
W50B - ‘Discovery’
Best Chef Awards -
UK National Restaurant Awards - 1
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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- Neil A. Chef added a new meal Dinner at Alchemist at Alchemist
Ravioli Que Se Va - elBulli1846
elBulli dish no 1628 from 2009.
The rise of molecular gastronomy introduced the possibility of playing with our senses and the mind’s constant attempts to always make sense of things. This is the iconic Vanishing Ravioli, filled with pine nut praliné and roasted pine nuts - to be dipped in a pinecone infusion. Dip... More
Ravioli Que Se Va - elBulli1846
elBulli dish no 1628 from 2009.
The rise of molecular gastronomy introduced the possibility of playing with our senses and the mind’s constant attempts to always make sense of things. This is the iconic Vanishing Ravioli, filled with pine nut praliné and roasted pine nuts - to be dipped in a pinecone infusion. Dip just for a second (or you might miss it.)
Technique: The disappearing transparent ravioli are made with round oblate, ultra-thin, and transparent edible film discs made of potato starch and soy lecithin that instantly dissolve as they get in contact with water - but not with oil or fat!
.
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 #sinergia Less
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- Neil A. Chef added a new meal Dinner at Ynyshir Restaurant and Rooms at Ynyshir
.
Portland scallops, scallop dashi, cooked in beef fat
.
Spanish carabineros, prawn head soy
.
Singaporean chilli crab
.
Scottish tempura Langoustine, sweet chilli sauce, roast garlic sauce
.
Another stunning meal at @ynyshirrestaurant a while back. A few of us have been saying that this is the best restaurant in the UK for a while... More
.
Portland scallops, scallop dashi, cooked in beef fat
.
Spanish carabineros, prawn head soy
.
Singaporean chilli crab
.
Scottish tempura Langoustine, sweet chilli sauce, roast garlic sauce
.
Another stunning meal at @ynyshirrestaurant a while back. A few of us have been saying that this is the best restaurant in the UK for a while now. Now it’s official thanks to The National Restaurant Awards. @garethwardchef number 1 💜
.
Michelin Guide - ⭐️⭐️
OAD - 134
W50B - ‘Discovery’
Best Chef Awards -
UK National Restaurant Awards - 1
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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- Neil A. Chef added a new meal Dinner at Ynyshir Restaurant and Rooms at Ynyshir
Miso cured cod, miso caramel , N25 caviar
.
BBQ lobster Claw, satay, lime
.
Salted cod veloute, smoked butter, parsley
.
Hamachi, sesame, white soy, toasted sesame
.
8 hour marinated Tuna belly, wasabi, pickled ginger
.
Another stunning meal at @ynyshirrestaurant a while back. A few of us have been saying that this is the best... More
Miso cured cod, miso caramel , N25 caviar
.
BBQ lobster Claw, satay, lime
.
Salted cod veloute, smoked butter, parsley
.
Hamachi, sesame, white soy, toasted sesame
.
8 hour marinated Tuna belly, wasabi, pickled ginger
.
Another stunning meal at @ynyshirrestaurant a while back. A few of us have been saying that this is the best restaurant in the UK for a while now. Now it’s official thanks to The National Restaurant Awards. @garethwardchef number 1 💜
.
Michelin Guide - ⭐️⭐️
OAD - 134
W50B - ‘Discovery’
Best Chef Awards -
UK National Restaurant Awards - 1
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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- Neil A. Chef added a new meal Dinner at Ynyshir Restaurant and Rooms at Ynyshir
Lamb rib
.
Char Sui pork
.
Sweetbread katsu
.
Katsu curry
.
Duck laab, puffed wild rice , nam jim sauce
.
Another stunning meal at @ynyshirrestaurant a while back. A few of us have been saying that this is the best restaurant in the UK for a while now. Now it’s official thanks to The National Restaurant Awards. @garethwardchef... More
Lamb rib
.
Char Sui pork
.
Sweetbread katsu
.
Katsu curry
.
Duck laab, puffed wild rice , nam jim sauce
.
Another stunning meal at @ynyshirrestaurant a while back. A few of us have been saying that this is the best restaurant in the UK for a while now. Now it’s official thanks to The National Restaurant Awards. @garethwardchef number 1 💜
.
Michelin Guide - ⭐️⭐️
OAD - 134
W50B - ‘Discovery’
Best Chef Awards -
UK National Restaurant Awards - 1
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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- Neil A. Chef added a new meal Dinner at Ynyshir Restaurant and Rooms at Ynyshir
Sirloin poached in dashi, bone marrow broth
.
A5 ribeye, black bean sauce
.
That first bite of the burger
.
Another stunning meal at @ynyshirrestaurant a while back. A few of us have been saying that this is the best restaurant in the UK for a while now. Now it’s official thanks to The National Restaurant Awards. @garethwardchef... More
Sirloin poached in dashi, bone marrow broth
.
A5 ribeye, black bean sauce
.
That first bite of the burger
.
Another stunning meal at @ynyshirrestaurant a while back. A few of us have been saying that this is the best restaurant in the UK for a while now. Now it’s official thanks to The National Restaurant Awards. @garethwardchef number 1 💜
.
Michelin Guide - ⭐️⭐️
OAD - 134
W50B - ‘Discovery’
Best Chef Awards -
UK National Restaurant Awards - 1
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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- Neil A. Chef added a new meal Dinner at Alchemist at Alchemist
Butterfly - Alchemist
Farmed butterflies from our farmer Leif who raises them on only nettles in a greenhouse. Butterflies contain almost 3 times the protein of beef and chicken and could be a possible protein source in the future. Technique: A freeze-dried Nettle butterfly (eng. small tortoiseshell) on a crispy nettle leaf (made from juiced kale,... More
Butterfly - Alchemist
Farmed butterflies from our farmer Leif who raises them on only nettles in a greenhouse. Butterflies contain almost 3 times the protein of beef and chicken and could be a possible protein source in the future. Technique: A freeze-dried Nettle butterfly (eng. small tortoiseshell) on a crispy nettle leaf (made from juiced kale, parsley, and spinach) with nettle fresh cheese.
.
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