The Swansong
Back on the Pass.
My culinary career has taken me all over the world and I have been lucky to deliver my cooking through l’Ortolan and The New Angel and working closely with Raymond Blanc OBE to set up Le Manoir aux Quat’Saisons.
I’ve written a number of books (which you can find here) and have been on numerous TV productions including The Great British Menu and French Leave. Now that I am near retirement, I wanted to go back to what I love most – cooking.
Joining the Nook has been by far more exciting than I hoped working with a very entrepreneurial family who are new to hospitality and are carving out an innovative path that is required at a time when Hospitality is facing its hardest economic conditions in a long time.
High Quality Ingredients, Classical Techniques
Provenance & Selection
When selecting the fish, meat, poultry and game, we put provenance first and center ensuring the best flavours, textures and presentation when arriving on the dinner table.
Classical Techniques
Our team pushes for prep to be completed as close to perfect as possible, whether its filleting salmon, prepping artichokes or mastering our sauces.
Naughty and Nice
I love chocolate. So when we decide that we want that unhealthy sugar rush, we do it in the best possible way.
Plenty of cream, sugar and no rationing of calories.