Your profile is incomplete.
Feed others more info about you.
Restaurants
- Neil A. Chef added a new meal Dinner at Hunan at Hunan
23 plates of absolute deliciousness at @hunanlondon . At this fantastic Chinese restaurant on Pimlico Road you just sit back and leave it up to the chef. Thanks to @gastro1 for introducing me to this absolute gem. I’ll be back as soon as I can. Highly recommended.
.
“Chips” (on the menu for 41 years)
.
Chicken broth,... More
23 plates of absolute deliciousness at @hunanlondon . At this fantastic Chinese restaurant on Pimlico Road you just sit back and leave it up to the chef. Thanks to @gastro1 for introducing me to this absolute gem. I’ll be back as soon as I can. Highly recommended.
.
“Chips” (on the menu for 41 years)
.
Chicken broth, minced pork, mushroom
.
Prawn & spinach dumpling
.
Txuleta
.
Monkfish
.
Frog leg & pork mince
.
Pig’s ear & jellyfish salad
.
Mussels, black bean sauce
.
Crispy prawn on toast
.
Black cod, vinegar reduction
.
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
Copy the code to embed the post
- Neil A. Chef added a new meal Dinner at Trullo at Trullo
Another visit for a quick lunch at one of my favourite casual restaurants in London, @trullo_restaurant . Their British take on Italian cooking is always delicious, and served in a relaxed and informal dining room. Recommended if you’re in London. Open 7 days a week so a good option for Sundays and Mondays when a lot of places are closed... More
Another visit for a quick lunch at one of my favourite casual restaurants in London, @trullo_restaurant . Their British take on Italian cooking is always delicious, and served in a relaxed and informal dining room. Recommended if you’re in London. Open 7 days a week so a good option for Sundays and Mondays when a lot of places are closed 👌🏻
.
Olasagasti anchovy with crostini and salted butter
.
Chargrilled Norfolk quail and aioli
.
Nocellara olives
.
Pici cacio e pepe
.
Michelin Guide - listed
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
Copy the code to embed the post
Every few years in my home town of Solihull, a chef seems to attempt a ‘fine dining’ offering in the town centre. Up until now they seem to have always fallen by the wayside. I hope that won’t be the case for @toffsbyrobpalmer ,who was responsible for gaining a Michelin star at Peels nearby at Hampton Manor, as I thoroughly enjoyed... More
Every few years in my home town of Solihull, a chef seems to attempt a ‘fine dining’ offering in the town centre. Up until now they seem to have always fallen by the wayside. I hope that won’t be the case for @toffsbyrobpalmer ,who was responsible for gaining a Michelin star at Peels nearby at Hampton Manor, as I thoroughly enjoyed my lunch there a while ago. Indeed one of the desserts made it on to my best dishes of 2023 list 👌🏻I have been back quite recently and I’m happy to report that it continues to improve.
.
Potato/Egg/Parsley/Caviar
.
Berkswell/Onion/Cracker
‘Crab Tart’
.
Bread Ampers&nd Butter
.
Scallop/Middle White Pork/Golden Betroot/Dill
.
Celeriac/Old Winchester/Hazelnut
.
Cod/Leeks/Shrimp/Grains/XO
.
Rose Veal | “Curried Veal Kebab”
.
Rose Veal II/Loin/Mushroom/Wild Garlic
.
Rhubarb/Anise/Buttermilk/Sorrel
.
Chocolate/Sherry/Vanilla (Best dish list 2023)
.
Michelin Guide - listed
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
Copy the code to embed the post
- Neil A. Chef added a new meal Dinner at Ynyshir Restaurant and Rooms at Ynyshir
Another visit to the UK’s best restaurant @ynyshirrestaurant in Wales where we enjoyed another incredible meal and stayed in one of their beautiful rooms. This restaurant is incomparable to any other in the UK or in Europe really. A one of a kind dining experience that should not be missed.
.
Michelin Guide - ⭐️⭐️
OAD - 134
W50B... More
Another visit to the UK’s best restaurant @ynyshirrestaurant in Wales where we enjoyed another incredible meal and stayed in one of their beautiful rooms. This restaurant is incomparable to any other in the UK or in Europe really. A one of a kind dining experience that should not be missed.
.
Michelin Guide - ⭐️⭐️
OAD - 134
W50B - ‘discovery’
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
Copy the code to embed the post
- 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
Copy the code to embed the post
- Neil A. Chef added a new meal Dinner at Ynyshir Restaurant and Rooms at Ynyshir
Another visit to the UK’s best restaurant @ynyshirrestaurant in Wales where we enjoyed another incredible meal and stayed in one of their beautiful rooms. This restaurant is incomparable to any other in the UK or in Europe really. A one of a kind dining experience that should not be missed.
.
Michelin Guide - ⭐️⭐️
OAD - 134... More
Another visit to the UK’s best restaurant @ynyshirrestaurant in Wales where we enjoyed another incredible meal and stayed in one of their beautiful rooms. This restaurant is incomparable to any other in the UK or in Europe really. A one of a kind dining experience that should not be missed.
.
Michelin Guide - ⭐️⭐️
OAD - 134
W50B - ‘discovery’
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
Copy the code to embed the post
- Neil A. Chef added a new meal Dinner at Ynyshir Restaurant and Rooms at Ynyshir
Another visit to the UK’s best restaurant @ynyshirrestaurant in Wales where we enjoyed another incredible meal and stayed in one of their beautiful rooms. This restaurant is incomparable to any other in the UK or in Europe really. A one of a kind dining experience that should not be missed.
.
Michelin Guide - ⭐️⭐️
OAD - 134
W50B... More
Another visit to the UK’s best restaurant @ynyshirrestaurant in Wales where we enjoyed another incredible meal and stayed in one of their beautiful rooms. This restaurant is incomparable to any other in the UK or in Europe really. A one of a kind dining experience that should not be missed.
.
Michelin Guide - ⭐️⭐️
OAD - 134
W50B - ‘discovery’
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
Copy the code to embed the post
- 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
Copy the code to embed the post
- 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
Copy the code to embed the post
- Neil A. Chef added a new meal Dinner at The Cocochine at The Cocochine
Opening day at @thecocochine , after a two week soft opening period. I fell in love with this place pretty much as soon as I walked in. The attention to detail is all around you and it exudes luxury but most of all it says ´you are home and we are going to look after you´.
Many have been waiting for chef @larry_jayasekara ... More
Opening day at @thecocochine , after a two week soft opening period. I fell in love with this place pretty much as soon as I walked in. The attention to detail is all around you and it exudes luxury but most of all it says ´you are home and we are going to look after you´.
Many have been waiting for chef @larry_jayasekara to open his own place, and with the help of the Hamiltons Gallery owner Tim Jefferies the moment has arrived.
No tasting menus here, just a skilfully prepared A La Carte offering that will change regularly, daily even. A beautiful dining room is on the ground floor, and for me there is a 7 seater counter on the first floor that looks into the 920sq ft purpose built kitchen.
Ingredients are of exceptional quality and come from all over. I ate Otoro from Tokyo, Chicken from France and many ingredients from financier Ian Wace´s Rowler Estate, and the thing that attracts me the most is that I am fairly sure I could come to this (walk-in) kitchen counter every day next week and not eat the same dish twice.
I´ll be back….alot I think.
.
Otoro
Japanese Soy, Golden Oscietra Caviar
.
Canapés
.
Poulet De Bresse Chicken
Leek, Morel Mushrooms, Jus Gras, Chicken leg pie
.
Rowler Estate Quince & Vinegar Tart
Tosi Gorgonzola
.
66% Cocochine Chocolate
Biscuit, Golden Oscietra Caviar
.
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