Honest Cook

I’ve been cooking slightly simpler food recently, and I must say i absolutely love it. I believe less is more in a lot of cases. The more I focus on the quality of the produce and how I can make it delicious to eat, as opposed to complicating it and trying to show off techniques, the more satisfying it is. I also believe the diner enjoys it more too. I guess it depends on what you think a great meal is. My opinion is taste and pleasure is always more memorable and satisfying than something trendy and more visual.

Some plates of deliciousness I’ve served over the last few weeks honestcookuk

Saturday nights dinner in Kent. Lobster ravioli to start followed by aged fillet of beef, braised short rib, truffle potato terrine and some other delicious bits.

A few snaps from our second event of yesterday evening. A couple celebrating a joint birthday with close friends.