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Strictly Fine Dining: June 2012

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Wednesday, 13 June 2012. Brunch Series Dish 3: Poached Lobster Benny, Waffle, Plum Tomato Jam, Gruyere, Chive Hollandaise. Here is a dish just recently launched onto our brunch menu. We use 100% Oceanwise lobster from Fabian Bates at Sing Sing lobster. This is a really nice balance of sweet tart tomato jam and rich gruyere cheese which sitting on the waffle absorbs all the released moisture. Its a nice twist on the classic eggs benedict and has gone down very well with our guests. Posted by Craig Dryhurst.

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Strictly Fine Dining: Eggs and cheese on toast

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Friday, 31 December 2010. Eggs and cheese on toast. Here is a free range duck egg cooked in a waterbath for 1 hour at 63C. It is paired with almond toast, parmesan custard and shaved truffle. The duck egg cooked in this method cooks the white so delicately, almost transclucent. The yolk though remains thickly runny and rich. Posted by Craig Dryhurst. 25 October 2011 at 01:49. 23 September 2013 at 05:42. Looks wonderful, but Id like to try chicken instead of duck :). Please visit our website!

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Strictly Fine Dining: March 2012

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Friday, 23 March 2012. Good morning, Good evening, Good afternoon,. I transferred from the Four Seasons Hotel Hampshire to Four Seasons Vancouver in late July 2011. We moved here to Canada to pursue my goal of becoming an Executive head chef of a Four Seasons hotel. I started my career at the tender age of 18 at The Langham Hilton Hotel in London and am now 35 nearing my career dream of becoming the lead chef in the kitchen of a hotel in this luxury hospitality company. Posted by Craig Dryhurst.

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Strictly Fine Dining: July 2010

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Saturday, 24 July 2010. My time as restaurant chef has ended. My replacement started this week. Welcome Matt and Cinthia from New York! Here's a couple of dishes i managed to squeeze in. Roasted loin and confit belly of pork,. Multiple potato preperations, blackcurrants, light foie gras sauce. Gauphrette, mousseline, aligot beignet, potato agnolotti). Sous vide wild sea trout (12 mins @ 50C). Horseradish sour cream, red beetroot caviar. Posted by Craig Dryhurst. Subscribe to: Posts (Atom).

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Strictly Fine Dining: April 2010

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Thursday, 29 April 2010. Here are 3 dishes that i have done over the past few weeks. Leading up to a busy bank holiday weekend in the hotel so will keep my camera with me and snap what i can, when i can. Provencale cherry tomatoes, saffron cous cous with sumac, smoked yoghurt. Slow poached Devonshire cod. Mustard and Serrano ham crust, calamari, balsamic. Apple poached beetroot, Pinot noir gelee, milk jam. Posted by Craig Dryhurst. Subscribe to: Posts (Atom). View my complete profile. Salt of the earth.

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Strictly Fine Dining: January 2011

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Monday, 3 January 2011. Today, in modern kitchens there are so many areas to cover, from classical to contemporary, to international. I try to keep classical elements in my cooking with a modern twist. Over the festive period we made a couple of terrines from my early days. We have a spinach, ricotta terrine lined with smoked salmon, and a traditional pate en croute. Posted by Craig Dryhurst. Subscribe to: Posts (Atom). View my complete profile. Chicken liver. foie gras. Jamon iberico de belotta.

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Strictly Fine Dining: March 2010

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Sunday, 28 March 2010. My apologies for lack of regular posting recently. Due to a number of projects taking up my time at work and out at the moment i will post when i can. Here is a consolidation of some dishes wev'e done recently. Beef and goose liver spring roll, vegetable galette, caramelised parsnips, sauce Bordelaise. Pan seared sea bream. Ricotta gnocchi, citrus and chickpea shoot salad, Jerusalem artichoke, hibiscus foam. Poached lemon sole roularde. Sous vide Hyden Farm duck breast. Acacia hone...

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Strictly Fine Dining: October 2010

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Thursday, 14 October 2010. Selling like hock cakes! The plate below is a ham hock dish just released on our bistro menu. The ham hock is soaked for 24 hours to remove the salty taste from. Posted by Craig Dryhurst. Chicken liver. foie gras. Subscribe to: Posts (Atom). Hey people, This blog gives me an opportunity to share the food that interests me. I blog what i feel and welcome feedback of all types, cheers, Craig. View my complete profile. Chicken liver. foie gras. Jamon iberico de belotta.

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Strictly Fine Dining: February 2010

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Monday, 22 February 2010. Early last Monday fire severely damaged the kitchens at Mugaritz, the world-famous restaurant in Spain's Basque Country. Luckily, no-one was hurt. For the management and staff of Mugaritz, the destruction of their workplace was a tragedy. But for three other young people, this was also a calamity. Many of you will be familiar with John Sconzo of Docsconz - The Blog. Posted by Craig Dryhurst. Tuesday, 9 February 2010. Febuary 9th du jour menu. Scallop and rosemary brochette.