Meat Lovers

Pork Fillet with Roasted Baby Carrots, Spinach Purée, Wild Mushrooms & Celeriac Purée

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This pork fillet dish is built around clarity and comfort. The pork is gently seared and finished just to blush, staying juicy and tender, with a natural sweetness that doesn’t need shouting over. Roasted baby carrots bring warmth and colour, lightly caramelised and kissed with thyme, while earthy wild mushrooms add depth and umami — […]

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Venison Haunch with Roasted Baby Carrots, Duck Fat Potatoes & Tenderstem Broccoli

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with Juniper & Red Wine Jus There’s something deeply grounding about cooking venison. It’s honest meat — lean, powerful, and unforgiving if rushed, but absolutely rewarding if treated with respect. This dish is about restraint and precision. The venison haunch is seasoned simply and cooked to a perfect medium-rare, allowing its natural flavour to shine

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Smoked Duck Breast with Roasted Parsnip Purée, Spiced Chickpeas, Lentils & Wilted Spinach

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This dish is all about depth, patience, and balance — the kind of cooking that doesn’t shout, but quietly impresses.Smoked duck breast brings a rich, almost velvety intensity, its natural fattiness enhanced by gentle smoke and careful rendering until the skin is crisp and golden, while the meat stays tender and blushing inside. Underneath, a

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Rack of Lamb with Spiced Couscous, Dry Apricots, Peas & Pea Purée

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Imagine a crisp, golden crust giving way to tender, succulent lamb, each bite rich with the depth of rosemary and garlic. Paired with a warm, fragrant spiced couscous studded with sweet, tender apricots, this dish is a celebration of texture and flavor. The vibrant pea purée adds a silky, fresh green note, while lightly sautéed

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Teriyaki-Glazed Chicken Leg with Roasted New Potatoes, Broccoli & Pea–Spinach Purée

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This dish is all about comfort with a clean, modern edge. A beautifully roasted chicken leg, generously glazed with a glossy homemade teriyaki sauce, sits at the heart of the plate — sticky, savory, and gently sweet, with just enough depth to keep every bite interesting. The skin caramelises in the oven, locking in juiciness

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Sirloin Steak with Red Wine Jus, Potato Wedges, and Roasted Winter Vegetables

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Picture this: a perfectly seared sirloin steak, its edges beautifully caramelised, giving way to a tender, juicy centre that practically melts in your mouth. It rests on a bed of golden, crisp potato wedges, each bite a satisfying contrast of fluffy softness and crunch. Surrounding the steak is a vibrant, seasonal medley of vegetables—caramelised Brussels

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Venison Hunch with Beetroot Purée, Caramelised Baby Carrots, Potato Wedges & Broccoli

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There’s a certain beauty in cooking venison — it feels like stepping into a quiet woodland moment, where everything slows down, and the ingredients speak for themselves. Venison hunch has this incredible depth, a kind of natural nobility that doesn’t need much dressing up, just the right companions to let it shine. That’s where the

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Duck Breast with Dauphinoise Potato, Asparagus, Caramelised Baby Carrots & Spicy Butternut Squash

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There are dishes you cook simply to eat, and dishes you cook to feel something — this one belongs to the second category. It’s the kind of plate that makes you slow down, stay present, and enjoy every part of the process. The duck hits the pan, and the slow rendering of the fat almost

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Seared Venison Loin with Caramelised Baby Roots, Wild Mushrooms & Honey-Glazed Leeks

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There’s a quiet kind of magic that happens when you cook with ingredients that feel close to the earth. Venison has always felt like that to me — lean, honest, and full of depth without needing much help. When it hits the pan and the aromatics start to warm, there’s that moment when the thyme

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Glazed Chicken Breast with Plum Sauce | Food by Florin – Elegant, Balanced

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There’s something deeply satisfying about a dish that feels both indulgent and clean — a plate that’s rich in flavour, yet light enough to enjoy any day of the week. This Glazed Chicken Breast with Plum Sauce is exactly that. The chicken is gently seared until golden and brushed with a glossy plum glaze that

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