Honest Cook

I’ve been cooking slightly simpler food recently, and I must say i absolutely love it. I believe less is more in a lot of cases. The more I focus on the quality of the produce and how I can make it delicious to eat, as opposed to complicating it and trying to show off techniques, the more satisfying it is. I also believe the diner enjoys it more too. I guess it depends on what you think a great meal is. My opinion is taste and pleasure is always more memorable and satisfying than something trendy and more visual.

Doing what we do best on Saturday afternoon. A family celebrating a special ladies 90th birthday.

This was our Saturday night dinner party. Our first of 2 events. A friendly group of friends celebrating a birthday.

Some deliciousness from the weekend. Crab ravioli, shellfish bisque. Braised new season lamb shoulder, wild garlic gnocchi, peas, broad beans, English asparagus. salt caramel custard, rhubarb compote, brown butter gelato

Some plates of deliciousness I’ve served over the last few weeks honestcookuk

Saturday nights dinner in Kent. Lobster ravioli to start followed by aged fillet of beef, braised short rib, truffle potato terrine and some other delicious bits.

Some lovely photos courtesy of from one of our events last week. We delivered a bespoke tasting menu for a group of 17 friends, celebrating one their birthdays.

A few pic’s from Saturday nights dinner. A very nice family celebrating their Father/Grandfather’s 70th birthday. We also provided a selection wines paired to each course, and an after dinner whisky cocktail.

A few snaps from our second event of yesterday evening. A couple celebrating a joint birthday with close friends.

We were back on the Wentworth estate last night looking after one of our clients who were entertaining friends.