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Restaurants
- Neil A. Chef added a new meal Dinner at Salmon Eye at Iris
FEEDING THE FUTURE
To feed a growing world population we need to come up with new ways of farming - both on land and in the sea.
An important topic in animal food production is the feed. While the feed industry has come a long way in creating vegetable-based feed for carnivorous fish there's still a way to go. In this dish we combine the young salmon... More
FEEDING THE FUTURE
To feed a growing world population we need to come up with new ways of farming - both on land and in the sea.
An important topic in animal food production is the feed. While the feed industry has come a long way in creating vegetable-based feed for carnivorous fish there's still a way to go. In this dish we combine the young salmon fry with possible feed sources of the future: mycelium, chlorella algae and insect protein.
And if we suddenly end up in a situation where the feed is healthy and tasty for humans - couldn't we just eat the feed ourselves?
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An incredible dinner last week at @iristherestaurant Iris in Rosendal, Norway, which is about 2.5 hours from Bergen driving including one or two (depending on your route) short car ferries. What I will say is that if you removed all the surrounding grandeur of the location and the experience, and just focused on the food that we ate, this was one of the most delicious and well structured menus that I’ve ever eaten. Of the 20 or so servings there was only one slightly weak dish (IMO) and even that was pretty good. They have only been open for three months and I must thank Hayley for discovering this restaurant that had not yet popped up on my radar. While there are clearly comparisons to be made between here and Alchemist in Copenhagen, we didn’t find the experience preachy in any way, but rather informative and thought provoking as I believe is the intent of both restaurants. Very highly recommended.
In their own words:
“Our location guides every step we take at Iris, and we want our guests to experience the fiord, the mountains, and the ever-changing elements in the same all-encompassing way that we do every day. Here, we have the great privilege of bringing our guests to the ingredients, instead of the other way around. The experience at Iris is, quite literally, a journey. It starts with a boat trip from the picturesque town of Rosendal, with a pit stop and welcoming snack at chef @ani.kamadsen Anika Madsen’s boathouse on the island of Snilstveitøy.“
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#achefabroad #itravelforfood #foodie #foodporn #foodpic #salmoneye #irisrestaurant #norway #expeditiondining
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- Neil A. Chef added a new meal Dinner at Salmon Eye at Iris
COAT OF ARMS
An edible tribute to the local produce from our beautiful municipality of Kvinnherad, defined by its narrow fjords, wild waterfalls, and the third-biggest glacier in Norway. Under the crispy tuile, topped with edible flowers, there is an herb-emulsion and raw scallops.
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UNIFICATION
A symbolic meeting of two possible potential protein... More
COAT OF ARMS
An edible tribute to the local produce from our beautiful municipality of Kvinnherad, defined by its narrow fjords, wild waterfalls, and the third-biggest glacier in Norway. Under the crispy tuile, topped with edible flowers, there is an herb-emulsion and raw scallops.
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UNIFICATION
A symbolic meeting of two possible potential protein sources of the future. The sea urchin (uni) is a destructive delicacy, multiplying due to the overfishing of its natural predators. It feeds on the underwater kelp forests that are important for binding CO2 and can be a possible source of protein, minerals, and vitamins in the future.
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An incredible dinner last week at @iristherestaurant Iris in Rosendal, Norway, which is about 2.5 hours from Bergen driving including one or two (depending on your route) short car ferries. What I will say is that if you removed all the surrounding grandeur of the location and the experience, and just focused on the food that we ate, this was one of the most delicious and well structured menus that I’ve ever eaten. Of the 20 or so servings there was only one slightly weak dish (IMO) and even that was pretty good. They have only been open for three months and I must thank Hayley for discovering this restaurant that had not yet popped up on my radar. While there are clearly comparisons to be made between here and Alchemist in Copenhagen, we didn’t find the experience preachy in any way, but rather informative and thought provoking as I believe is the intent of both restaurants. Very highly recommended.
In their own words:
“Our location guides every step we take at Iris, and we want our guests to experience the fiord, the mountains, and the ever-changing elements in the same all-encompassing way that we do every day. Here, we have the great privilege of bringing our guests to the ingredients, instead of the other way around. The experience at Iris is, quite literally, a journey. It starts with a boat trip from the picturesque town of Rosendal, with a pit stop and welcoming snack at chef @ani.kamadsen Anika Madsen’s boathouse on the island of Snilstveitøy.“
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#achefabroad #itravelforfood #foodie #foodporn #foodpic #salmoneye Less
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- Neil A. Chef added a new meal Dinner at Yapa restaurant at Yapa
Papaya Salad green papaya, red shrimp, coconut, peanuts and Thai chili
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Super tasty small plates and cocktails at the lively @yapa_restaurant in Milan. Thanks for the recommendation @albertorigolio 🙏
The swordfish doughnut was a revelation 🤤
In their own words:
“Daring, surprising, playful, Matteo Pancetti’s cuisine... More
Papaya Salad green papaya, red shrimp, coconut, peanuts and Thai chili
.
Super tasty small plates and cocktails at the lively @yapa_restaurant in Milan. Thanks for the recommendation @albertorigolio 🙏
The swordfish doughnut was a revelation 🤤
In their own words:
“Daring, surprising, playful, Matteo Pancetti’s cuisine blends traditions and techniques from diverse cultures. Designed for sharing, our menu defies categorisation. What brings each dish together are the exceptional ingredients from small farms and specialist producers who share our commitment to sustainability and seasonality.”
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Michelin Guide -
OAD -
W50B -
Best Chef Awards -
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#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 Yapa restaurant at Yapa
Quisquillas
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Tacos Cochinita Pibil Black Pig, sweet and sour onion, jalapeño
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Swordfish Donuts crispy swordfish, tartar sauce, lettuce
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Red Shrimps Croquetas
red shrimps e kimchy sauce
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Ventresca and tomato
tuna belly, red tomato, taggiasche olives and
basil
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Tiradito Nikkei scallops, ponzu sauce and jalapeño
.
Super tasty small plates and cocktails... More
Quisquillas
.
Tacos Cochinita Pibil Black Pig, sweet and sour onion, jalapeño
.
Swordfish Donuts crispy swordfish, tartar sauce, lettuce
.
Red Shrimps Croquetas
red shrimps e kimchy sauce
.
Ventresca and tomato
tuna belly, red tomato, taggiasche olives and
basil
.
Tiradito Nikkei scallops, ponzu sauce and jalapeño
.
Super tasty small plates and cocktails at the lively @yapa_restaurant in Milan. Thanks for the recommendation @albertorigolio 🙏
The swordfish doughnut was a revelation 🤤
In their own words:
“Daring, surprising, playful, Matteo Pancetti’s cuisine blends traditions and techniques from diverse cultures. Designed for sharing, our menu defies categorisation. What brings each dish together are the exceptional ingredients from small farms and specialist producers who share our commitment to sustainability and seasonality.”
.
Michelin Guide -
OAD -
W50B -
Best Chef Awards -
.
#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 Hostellerie Jérôme at Hostellerie Jérôme
Le citron, la mandarine, quelques herbes potagères
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Les fraises, le lait de bufflonne, la dragée et les pistaches
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Le chocolat et le café brûlé
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Another excellent meal in La Turbie at one of my favourite restaurants on the riviera ⭐️⭐️ @hostellerie.jerome Hostellerie Jerome.
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Michelin Guide - ⭐️⭐️☘️
OAD... More
Le citron, la mandarine, quelques herbes potagères
.
Les fraises, le lait de bufflonne, la dragée et les pistaches
.
Le chocolat et le café brûlé
.
Another excellent meal in La Turbie at one of my favourite restaurants on the riviera ⭐️⭐️ @hostellerie.jerome Hostellerie Jerome.
.
Michelin Guide - ⭐️⭐️☘️
OAD - 121 (classical list)
W50B -
Best Chef Awards -
.
#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 Hostellerie Jérôme at Hostellerie Jérôme
Chapon de roche « rouge feu», jus de petits poissons
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Agneau, ail doux fondant, mousseline de cocos rouges à l'huile d'olive
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Pigeonneau rôti, réduction d'olives noires au vin Bandol
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Another excellent meal in La Turbie at one of my favourite restaurants on the riviera ⭐️⭐️ @hostellerie.jerome Hostellerie Jerome.
.
Michelin... More
Chapon de roche « rouge feu», jus de petits poissons
.
Agneau, ail doux fondant, mousseline de cocos rouges à l'huile d'olive
.
Pigeonneau rôti, réduction d'olives noires au vin Bandol
.
Another excellent meal in La Turbie at one of my favourite restaurants on the riviera ⭐️⭐️ @hostellerie.jerome Hostellerie Jerome.
.
Michelin Guide - ⭐️⭐️☘️
OAD - 121 (classical list)
W50B -
Best Chef Awards -
.
#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 Hostellerie Jérôme at Hostellerie Jérôme
Gamberoni rôtis, jus Bellini à la verveine
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Daurade royale, mijotée de mousserons printaniers
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Another excellent meal in La Turbie at one of my favourite restaurants on the riviera ⭐️⭐️ @hostellerie.jerome Hostellerie Jerome.
.
Michelin Guide - ⭐️⭐️☘️
OAD - 121 (classical list)
W50B -
Best Chef Awards -... More
Gamberoni rôtis, jus Bellini à la verveine
.
Daurade royale, mijotée de mousserons printaniers
.
Another excellent meal in La Turbie at one of my favourite restaurants on the riviera ⭐️⭐️ @hostellerie.jerome Hostellerie Jerome.
.
Michelin Guide - ⭐️⭐️☘️
OAD - 121 (classical list)
W50B -
Best Chef Awards -
.
#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 Hostellerie Jérôme at Hostellerie Jérôme
Langoustines à la vapeur, citron, citronnelle, jasmin
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Homard, cerises, eau-de-vie, brioche
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Emincé de seiches, jus iodé
.
Another excellent meal in La Turbie at one of my favourite restaurants on the riviera ⭐️⭐️ @hostellerie.jerome Hostellerie Jerome.
.
Michelin Guide - ⭐️⭐️☘️
OAD - 121 (classical list)
W50B... More
Langoustines à la vapeur, citron, citronnelle, jasmin
.
Homard, cerises, eau-de-vie, brioche
.
Emincé de seiches, jus iodé
.
Another excellent meal in La Turbie at one of my favourite restaurants on the riviera ⭐️⭐️ @hostellerie.jerome Hostellerie Jerome.
.
Michelin Guide - ⭐️⭐️☘️
OAD - 121 (classical list)
W50B -
Best Chef Awards -
.
#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 Hostellerie Jérôme at Hostellerie Jérôme
Another excellent meal in La Turbie at one of my favourite restaurants on the riviera ⭐️⭐️ @hostellerie.jerome Hostellerie Jerome.
.
Michelin Guide - ⭐️⭐️☘️
OAD - 121 (classical list)
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn... More
Another excellent meal in La Turbie at one of my favourite restaurants on the riviera ⭐️⭐️ @hostellerie.jerome Hostellerie Jerome.
.
Michelin Guide - ⭐️⭐️☘️
OAD - 121 (classical list)
W50B -
Best Chef Awards -
.
#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 Nest Restaurant at Restaurant Nest
Grilled Trout, Elderflower, Potatoes
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Rib XO
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BBQ Loin, Parsley & Smoked Eel
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Fantastic value at Nest restaurant. We visited them in Hackney but they are now moving and reopening on October 4th in Old Street. £50 gets you a beautifully prepared tasting menu with a focus on seasonality and product (game season right now)
In their own words:
“The... More
Grilled Trout, Elderflower, Potatoes
.
Rib XO
.
BBQ Loin, Parsley & Smoked Eel
.
Fantastic value at Nest restaurant. We visited them in Hackney but they are now moving and reopening on October 4th in Old Street. £50 gets you a beautifully prepared tasting menu with a focus on seasonality and product (game season right now)
In their own words:
“The restaurant is very much produce driven and we work with the very best producers/suppliers in the UK, including Shrub Provisions, Flourish Produce, Bello Wild, Flying Fish & Keltic Seafare. We are also very proud to use only one meat in the kitchen at a time, which allows us to work with some incredible rare breeds and the best small scale farmers & conservationists in the country. “
“Started by three very old friends Johnnie, Luke & Toby. Johnnie, former chef at Michelin starred The Harwood Arms and acclaimed Anglo, leads the line in the kitchen. Luke runs front of house and matches the all-important drinks. Toby manages the events calendar & business as a whole…ensuring we can continue to do what we do!
We want to create a relaxed, thoughtful & personal dining experience and provide value for money found nowhere else.”
.
Michelin Guide -
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less