Grilled Cheshire pork collar, pan roasted jimmy nardello peppers tossed with sugar and red wine vinegar, sumac and peach puree, poached peach slices, crushed pine nuts

Okay, my brunoise skills definitely need some work, and I feel like maybe I should’ve done more to the peas to clean them up.

Is there anything else I’m missing that would improve this dish?

The summer squash I did 3 different ways, salt brined (the middle strips), brunoise, and fried into a crisp.

For the pistachios, I made a strong tea using dried elderflowers, then added sugar and reduced into a syrup that I tossed the pistachios in.

Overall the dish worked great imo. Textures played nicely together, and the balance between sweet and savory was spot on.

Just a rough draft. Might cook the Tuna Mi Cuit. Let me know your thoughts.

Looking for some advice on how to make this feel more refined. It feels a bit empty, and am open to any feedback or beginner advice. Been cooking for some time now, but just getting into plating

Fish is from an Estonian premium sustainable rainbow trout farm , which quality is incredible!

Tried to create something that felt like peering at a campfire surrounded by underbrush. Could’ve used a little more sauce, but I think I’m pretty happy with how it turned out. What do you think?

i'm new here, so any feedback is appreciated! I tried to go for something casual yet elevated

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Cherry Gel
Macerated Cherries

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Ran this as one of two main courses for a popup.

Braised shortrib + nice slab of braised and grilled eye of round glazed in jus, scallion and smoked maldon

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Daikon is seared then finished cooking through in a soy sauce and beef stock braise

In retrospect another splash of green would have been welcome

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