Starters

Course Techniques with Pectinase Enzymes

Bone marrow with almonds

See recipe

Course Techniques with Pectinase Enzymes

Melon with ham

See recipe

Course California Cuisine with Japanese Techniques

Fukkura-san Black Cod, Shio Koji Negi, Vegetables from the Farm

See recipe

Course California Cuisine with Japanese Techniques

Chawanmushi with Mirin Sabayon

See recipe

Course California Cuisine with Japanese Techniques

Tempura Squash Blossoms

See recipe

Couse Plant Based Burgers and Falafels

Split Pea Falafel with Cauliflower Couscous, Harissa and Hummus in Lavash Bread

See recipe

Recipes by Máximo Cabrera

Chickpea Falafel, Naturally Fermented Vegan Yogurt, Raita and Coleslaw

See recipe

Course Haute Cuisine Fusion

Thai Croquettes

See recipe

Course Haute Cuisine at your Fingertips

Salad with ventresca (tuna belly)

See recipe

Course Haute Cuisine at your Fingertips

Potato Foam

See recipe

Course Preserving Techniques in Modern Cuisine

Celeriac / Blackcurrant Wood Oil

See recipe

Course Croquettes

Meat and Truffled Cheese Croquettes on a Mushroom Base

See recipe

Course Croquettes

Melting Cheese Croquette

See recipe

Course Croquettes

Mushroom Croquette with Tomato Marmalade and Parmesan

See recipe

Course Croquettes

Green Croquette

See recipe

Course Croquettes

Cod croquette with potato, pine nuts and parsley

See recipe

Course Croquettes

Ham Croquette

See recipe

Course Amazing Menus To Go

Courgette Cannelloni with Seasoned Quinoa

See recipe

Course Amazing Menus To Go

Cream of Carrot Soup

See recipe

Course Amazing Menus To Go

Pesto Duo

See recipe

Course Vegetarian Tapas

Aubergine with Pickled Radish and Lime Hoisin Sauce

See recipe

Course Vegetarian Tapas

Green Croquette with Wasabi Dressing

See recipe

Course Vegetarian Tapas

Lettuce Leaf Tacos with Jack Fruit and Jalapeño Salsa

See recipe

Course Vegetarian Tapas

Halloumi with Asparagus, Peach and Hazelnuts

See recipe

Course Vegetarian Tapas

Bruschetta with Red Peppers and Manchego Cheese

See recipe

Course Vegetarian Tapas

Ceviche of Cochayuyo Seaweed and Samphire

See recipe

Course Vegetarian Tapas

Tahini Labneh with Pomegranate Salad and Pitta

See recipe

Course Vegetarian Tapas

Sweetheart (pointed) Cabbage with Thai Style Sauce

See recipe

Course Vegetarian Tapas

Vegetarian Barbeque with Feta and Romesco Salsas

See recipe

Couse Ukrainian Cuisine

Fried banosh with pork crackling and salty feta cheese

See recipe

Recipes by David Rickett

Charred Onion filled with braised beef rib

See recipe

Recipes by David Rickett

Beef Rib Croquette

See recipe

Course Mexican Cooking with Dried Chillies

Tongue in Adobo Huasteco

See recipe

Course Sous Vide Without Heat

Aubergine Slices with Raclette Cheese

See recipe

Course Sous Vide Without Heat

Truffle, Mushroom and Mozzarella Sandwich

See recipe

Course Sous Vide Without Heat

Scallop Tartar

See recipe