Very early on I recognised that I lacked an understanding of cooking's raw material.
I needed to discover this material, look at it, eat and touch it, so that I could build up my personal sensory world and construct my own personal larder.
Over time as I absorbed all this, the results became increasingly harmonious and I was able to take produce into a completely new world, amazing myself by the infinite variety of flavours that were there to be revealed.
My aim is to reveal in my cuisine both emotion and also intelligence.
We all need poetry, tenderness and also things well done.
Fruit, Vegetable and St. Agur Tartare
Risotto with radicchio, golden raisins and St. Agur cheese
Cockles with St. Agur Cheese and Horseradish Leeks
Egg Cromesquis with Orange Caramel and St. Agur Cheese
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