This spring will see my first ever pop-up restaurant taking place in the city centre of Nottingham.
This is the 1st of 3 pop-ups’ planned at the same venue, a smart, quirky boutique shop in the Nottingham based in and around the famous lace market. Debbie Bryan offers the best of contemporary design whilst maintaining a pride in Nottingham’s rich textile heritage. Since opening the shop in 2009, Debbie has been working with inspiring thinkers to create memorable creative experiences and to develop unique products that are inspired by British heritage and our in-house Lace Archive.
A fabulous 6 course menu has been planned for the evening with focus on flavour and creating a relaxed, comfortable informal dining area for the evening.
Using local suppliers and producers as usual with all my events, I always seek the best ingredients I can get my hands on and always challenge these fantastic suppliers to do the same which they never fail to do.
There are still a couple of tables left for this exciting event that is not to be missed for all food lovers and their friends
For all booking details and menu visit the following page –
Inspired by recently watching Great British menu on bbc2 recently and seeing an amazing chef named Michael O’Hare from his 1 Michelin stared restaurant in Leeds ‘The man behind the curtain’
I thought I would try a new playing technique at a recent event. The kind of throw it on there, it just landed on the plate look that we have seen become more popular lately.
I must say plating this way kind of goes against the grain of what we are taught as chefs as in uniformity and consistency and straight lines etc, it was kind of nice to plate with a freedom of knowing that what is on the plate is right and tastes amazing but the look was very different and random, which worked!!!!
I must say I may take on board some more playing techniques like this in the future. http://www.craigfloatechef.com
Rinse the lentils in fresh water to remove any grit. Place them in a small pan and cover in cold water. Bring to the boil and simmer for about 10 minutes to soften slightly. Drain and set aside.
Peel and dice the parsnip and bring to the boil with the double cream, season and cook until the parsnip is cooked through. Blend to a smooth puree, set aside.
Mean while save some of the parsnip peelings for the parsnip crisps for garnish, deep fry in hot oil (180c) until light brown and crispy, drain on kitchen paper to get rid of excess fat, set aside.
Melt half the butter with the oil in a large frying pan. When it’s hot, place the pigeon breasts skin-side down. Cook on a high heat for 2 or 3 minutes to seal in the juices, then turn over and repeat on the other side. Cover the pan, lower the heat and continue cooking till the pigeon is just done (around 5 minutes). Remove the breasts and keep them warm.
Cook the bacon in the pan until just colouring, add the lentils and stir to combine the flavours, then add the stock and bring to the boil. Simmer until nearly evaporated (around 3 minutes). Away from the heat, swirl in the remaining butter. Serve each breast on a bed of the lentils.
Squeeze the parsnip puree on the plate and drag along the plate, garnish with the parsnip crisps and pea shoots, drizzle with a bit of olive oil, serve immediately.