Glorious taster menu by @chefjamescarn
and team at @angel_hotel_bury
last night in the fine company of @Penandspoon.
From left to right, top to bottom : seatrout ceviche with passionfruit (worked splendiferously!); glazed short rib, peanut, amarillo chilli, queso fresco (James, you sure know how to use chillies) ; octopus, red cabbage kimchi, avocado, soy ; Iberico pork pressa, yoghurt, kibbeh, hummus, pomegranate; @pumpstbakery
chocolate ice cream, chilli and mango, Brazil nut set cream (was bemoaning the under use of these nuts a while ago so 🏆 for cooking with them); canneles to make the bread angels weep. Such control and imagination 💯💯. Photo by James because mine were crap.