So after the success of high road I moved on to Soho....
Such a tough kitchen to run, Head Leon is a Genius, he cranks out so much food through so many different rooms with virtually no help from the set up of the building. A true chef legend!
Tasting was tough, went well but they are nt really sure what they want to do ... tricky.
Seatrout fish cake with bearnasie and fennel seeds
Duck rillette with crispy skin and cider brandy butter
Shrimp rolled in cured ham with lemon mayo and pea shoots
Wedges of Cheddar with rosemary pickled tomatoes
Lamb cutlets with cucumber and shallot
Butter glazed chicken on torn stuffing with herb mayo
Crispy shrimp and tilapia with chili yuzu mayo and nori seasoning
Roasted peppers and burrata on crisp flat bread
BOWLS
Lamb shoulder and borlottis
Shellfish cocktail
Potato and lentil fritter
PUDDINGS
Strawberry cream and donuts
Cider brandy fudge
Parkin and poached apple
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