The Loft Project is pleased to be collaborating with this talented chef.
Marcus McGuinness, currently Claude Bosi’s Head Chef at Hibiscus.
Previously working for Marcus Ashenford (5 North Street, Winchcombe, UK) and David Everitt-Mathias (Le Champignon Sauvage, Cheltenham, UK), he has been alongside Claude for four years.
Marcus has a firm fondness for foraging, probably originating from his roots in Oxfordshire. As London comes as a bit of a contrast, he satisfies his enthusiasm in growing herbs and vegetables on his terrace at home!
Nost to tail eating
(Canapé) crispy bits, oyster & tartare sauce.
Liver parfait, rose, geranium & soreen.
Belly, Ras el Hanout, pickled cockles, salted lemon.
Tongue, scallop, cauliflower & green guage.
Devilled kidney, cucumber, mustard & toast.
Trotter, pollock, girolles, mushroom ketchup.
Sweetbreads cooked with meadowsweet & apple.
Heart, anchovy, lychee & lavender.
Birkswell, Betty Margett’s green tomato chutney.
Sheeps milk yoghurt, Regents Park honey & sourdough.
Chocolate & grapeseed ganache, sheeps milk jam & barley Ice cream.
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