Eggs come in all shapes and sizes. I like to use Quail Eggs because they are small and easy to eat. Gone in a mouthful. A perfect way to start a meal.

A great way to serve them is to poach them. After a brief plunge in simmering water, we give them an ice bath to stop the cooking. They can then be stored in the fridge until needed. Before serving, they are placed in to warm (50ºC) water, which is just enough to warm them through without further cooking the liquid yolk.

Bacon and Eggs.

A creamy sauce made from Smoked Bacon, Crispy Bacon and Poached Quail Egg. As I said earlier, gone in a mouthful.

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This week has seen us preparing Marinated Salmon.

I have got the recipe down to 1 cup of Sugar to ¾ cup of Sea Salt, plus pounded Jamaican Peppers, Juniper Berries, Pink and Black Peppercorns, and about two packets of Dill per whole Salmon.

The Salmons will now stay weighted down in the fridge for about 3 days. The end result will be a slightly sweet Marinated Salmon, which is great served on Shallot Toasts.

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Our “Amuse Bouche Mis en Place”.

Shimeji Mushrooms have a wonderful “woody” flavour.

They are lightly sautéed in Smoked Butter, which helps the flavour and texture along.

A few tiny drops of Truffle Oil adds an elegant touch.

We top off the dish with our new favourite ingredient, Black & Grey Sea Salt.