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Back from my break


By Strictly Fine Dining (Visit website)





Merry Xmas and a happy new year to everyone. I took a little posting break for a few weeks. These are some of my recent dishes


Gratinated tian of confit salmon and crab,
cauliflower, beetroot, thai basil

Duo of fallow deer
Roasted tenderloin, cherry brandy froth, walnut and horserasish legere;
Spiced carpaccio, pomegranite vinaigrette, pomme souffle

Seared gurnard fillet
Scottish mussels, papperdelle of pasta and salsify, saffron and orange mussel broth

Roasted tenderloin of Longhorn beef
oxtail marmalade, celeriac, wild mushroom duxelle, Chasseur sauce

New Forest Nanny goats cheese
thyme and black pepper honey poached pineapple, dried fig




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