Marilyn Manson, July 5th, I got tickets \o/ 
Then the next night, DEFEATER
.
.
.
Can't fucking wait
So much to look forward to and you have got to enjoy the little things, even as I'm performing heroics again and covering four weeks straight worth of shifts as minions escape on holiday. I'm still going to all the gigs I've tickets for
I was at Taste of London yesterday representing my crew as a part of our companies pop up pub, was a good night and I think my entry into our internal 'best bar snack' competition should do well, results announced on Monday. This was my entry: A Scotch Egg consisting of a soft boiled ducks egg in a force-meat of smoked bacon, thyme, honey and Stilton.
Nigel Barden a BBC radio and television personality does some promotional stuff like beer pairings etc, he introduced myself and the other chef on duty to the gathered crowd and as we were finishing he shouts over the loudspeakers at me "I'm going to grow my beard and get loads of tattoos... I don't care what sport it is but I want you in my team" Made me smile.
Here's a few things that I do:
Pan roasted black pearl scallops wrapped in pancetta, with a roasted red pepper and mango salsa, rocket and red chard salad, sauce hollandaisse.
Grilled monkfish tail wrapped in British dry cured ham, houmous, chicquito chilli new potato rosti, apple, mint and rocket tzatziki.
Surf and Turf, 10oz ribeye steak, char grilled to order, whole native lobster, grilled with garlic, lemon and herb butter. (for two to share)
Grilled native lobster with hand cut chips
For vegetarian Sunday roast: A roasted red pepper stuffed with three bean ragout, spinach and rocket, topped with char grilled beef tomato, portobello mushroom and speared with local green asparagus, served with Sundays best roast potatoes, sauteed hispi cabbage, honey roasted carrots, grilled courgettes and roasted butternut squash (The ragout inside the pepper is the GRAVY)
Here's something I did this evening, a wild mushroom, toasted almond and maple candied apple pate, marinated extra virgin olive oil, fresh wholegrain bread. Totally vegan and refined sugar free
I finally have an idea
Stay strong and never surrender
Then the next night, DEFEATER
.
.
.
Can't fucking wait
So much to look forward to and you have got to enjoy the little things, even as I'm performing heroics again and covering four weeks straight worth of shifts as minions escape on holiday. I'm still going to all the gigs I've tickets for I was at Taste of London yesterday representing my crew as a part of our companies pop up pub, was a good night and I think my entry into our internal 'best bar snack' competition should do well, results announced on Monday. This was my entry: A Scotch Egg consisting of a soft boiled ducks egg in a force-meat of smoked bacon, thyme, honey and Stilton.
Nigel Barden a BBC radio and television personality does some promotional stuff like beer pairings etc, he introduced myself and the other chef on duty to the gathered crowd and as we were finishing he shouts over the loudspeakers at me "I'm going to grow my beard and get loads of tattoos... I don't care what sport it is but I want you in my team" Made me smile.
Here's a few things that I do:
Pan roasted black pearl scallops wrapped in pancetta, with a roasted red pepper and mango salsa, rocket and red chard salad, sauce hollandaisse.
Grilled monkfish tail wrapped in British dry cured ham, houmous, chicquito chilli new potato rosti, apple, mint and rocket tzatziki.
Surf and Turf, 10oz ribeye steak, char grilled to order, whole native lobster, grilled with garlic, lemon and herb butter. (for two to share)
Grilled native lobster with hand cut chips
For vegetarian Sunday roast: A roasted red pepper stuffed with three bean ragout, spinach and rocket, topped with char grilled beef tomato, portobello mushroom and speared with local green asparagus, served with Sundays best roast potatoes, sauteed hispi cabbage, honey roasted carrots, grilled courgettes and roasted butternut squash (The ragout inside the pepper is the GRAVY)
Here's something I did this evening, a wild mushroom, toasted almond and maple candied apple pate, marinated extra virgin olive oil, fresh wholegrain bread. Totally vegan and refined sugar free
I finally have an idea
Stay strong and never surrender