Dinner at Tom Aikens, London (a few hours ago)
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| Brings new meanings to the word petit four |
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| Foie gras mousse with pea soup |
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| Beetroot mousse with beetroot jelly |
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| Amuse bouche - Cepe meringue with crispy chicken skin |
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| Bread |
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| Egg and bacon |
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| Baked scallop, yeasted potatoes, osso buco, toasted bread soup |
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| Beef short rib, crispy shallot, beef tendons, tongue |
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| Turbot, Everleigh Farm asparagus, sorrel emulsion, pine oil |
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| Monkfish, Iberico ham, piquillo pepper puree, confit squid |
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| Piglet Belly, braised & roasted, baked aubergine, smoked apple |
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| Pistachio parfait, pistachio cake, pistachio praline |
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| Wild Strawberries, poasched fraise des bois, caramelised meringue, aerated sorbet |
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| Milk, reduced milk ice cream, frozen milk, honey jelly, milk crisps |
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| Rhubarb fresh yogurt, vanilla oil, rhubarb parfait |
Lunch at Ametsa with Arzak Instruction in Halkin Hotel
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| Violet macarons, Cookies macarons & Raspberry macarons |
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| Ametsa - Moon Rocks |
Lunch at Rorganic - sister restaurant of L'Enclume in the lake district. (2 year pop-up at 19 Blandford St, London
