Broccoli and Cauliflower
Scallop / Sea Buck Thorn / Apple / Verbena
"Burnt to a Crisp"
Mussels with herb garnishes
"Cooking up a storm"
Sourdough in Verbier
Black GArlic "Twig" with Buckfast Glaze, Pickled Ginger and Apple
Pork belly with piccalilli
Double Hand Drived Scallops From The Isle of Mull
Burnt White Chocolate / Apple / Fennel / Verbena
Scallop / Watercress / Apple / Yolk
You Reap What You Sow
Savoury Porridge with Vegetables
Burnt White Chocolate / Whiskey Brose
Roots Shoots and Leaves
Oyster Plating
Finnan Haddie
Duck / Mushroom / Mash / Toffee Apple Jus
Cucumber Spherification
Kohlrabi
In the Fermentation Room (the Original "NoBadFoodLab")
Cullen Skink
Preserves
Potato with Beer Vinegar
Crudités
Smokey Joe
Snacks
Dundee and Angus College Demo 2019
Anarchy Presentation
Cumbrae Oyster
Mingary Castle
Lemon Spherification
Cauliflower Curry
"Cullen Skink"
Apple compressed with ants, vodka and rosehip
Mackerel fresh out the sea, lightly seasoned. Served with a blowtorch to cook rare at the table.
XL Double Hand Dived Mull Scallops
Staff Meal Before a Busy Service in Verbier
Foraging in Ardnamurchan
Brill
BBQ Pigeon
The Fermantation Lab
Broccoli and Cauliflower
Scallop / Sea Buck Thorn / Apple / Verbena
"Burnt to a Crisp"
Mussels with herb garnishes
"Cooking up a storm"
Sourdough in Verbier
Black GArlic "Twig" with Buckfast Glaze, Pickled Ginger and Apple
Pork belly with piccalilli
Double Hand Drived Scallops From The Isle of Mull
Burnt White Chocolate / Apple / Fennel / Verbena
Scallop / Watercress / Apple / Yolk
You Reap What You Sow
Savoury Porridge with Vegetables
Burnt White Chocolate / Whiskey Brose
Roots Shoots and Leaves
Oyster Plating
Finnan Haddie
Duck / Mushroom / Mash / Toffee Apple Jus
Cucumber Spherification
Kohlrabi
In the Fermentation Room (the Original "NoBadFoodLab")
Cullen Skink
Preserves
Potato with Beer Vinegar
Crudités
Smokey Joe
Snacks
Dundee and Angus College Demo 2019
Anarchy Presentation
Cumbrae Oyster
Mingary Castle
Lemon Spherification
Cauliflower Curry
"Cullen Skink"
Apple compressed with ants, vodka and rosehip
Mackerel fresh out the sea, lightly seasoned. Served with a blowtorch to cook rare at the table.
XL Double Hand Dived Mull Scallops
Staff Meal Before a Busy Service in Verbier
Foraging in Ardnamurchan
Brill
BBQ Pigeon
The Fermantation Lab
info
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