My husband, the chef.

I think what first got me into food was meeting my husband Lee. He was at catering college when I  met him and working at one of Raymond Blanc’s restaurants in Birmingham – Le Petit Blanc, which have since been replaced by Brasserie Blanc. He has worked in many places over the years before recently becoming self employed. On the rare occasion he gets some time off he makes me (and my family and friends) some fantastic food, worthy in my opinion of being on the menu at some of the best restaurants in the Uk.

I wanted to share some of his more recent amazing offerings. The somewhat bias towards scallop dishes being my fault – one of my favourite ingredients!

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Scallops, jerusalem artichoke puree, tempura cauliflower, belly pork

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Moroccan Chicken and Apricot Tagine

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Scallops, shallot puree, chorizo, chorizo buerre blanc and watercress

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Pumpkin and cumin soup

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Scallops, cauliflower puree, belly pork

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White chocolate and cherry soufflé

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Seabass with haricot bean, pancetta and leek cassoulet with rocket

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Pan Fried duck breast, confit leg wrapped savoy cabbage balls, fondant potato, jerusalem artichoke puree, asparagus, blackberries and balckberry duck jus.

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