Okay, where to start. We were meant to be the fine dining underground restaurant of the century, but in true chef style work got the better of us and plans were scuppered. I have just started my new job as head chef for the Lotus F1 Team and their guests. It's going to be a good few years..If you are for some strange reason interested in follwing the exploits of a michelin trained chef cooking in the F1 ghetto then check out my first ever blog on:
you won't be disappointed and the knives will fly, chefs will cry, but the food will always go out on time.
Having just acquired a nice warehouse in Islington a pop-up fine dining exctravaganza is on the cards at the end of April. I've got a load of wicked molecular gastronomy toys and I'm not afraid to use them. Always happy to provide a helping hand with recipes and techniques, just drop a message onto the blog.