So the cycle starts again, preserving for the year to come. Always starts with bianchetto truffle for us and the first Bach arrived today, they smell insane and so strong in flavour. I love this shit.
Miso-sake-mirin cured pollock. Such a amazing fish made even better.
Bit of aged Welsh duck for lunch
@hambleton_hall WHAT A LEGEND ♥️ and thank you for the mention Chef xx
2 and 4 week dry aged duck live, epic flavour 👅💥
@exmoorcaviar this is amazing ♥️👍💪
Lunch today, been waiting so so long for this ♥️👍