I'm launching a kickstarter campaign for a fine dining restaurant with a relaxed atmosphere - I would really appreciate your support

Paul Foster

Bitter chocolate, mugwort tea, semi-dried blueberries

Posted on 30 Dec 2012 at 10:59

This is a dish I had on towards the end of last summer, I actually did this recipe up for the caterer magazine the link is below. The textures of chocolate are a ganache made with single origin 85% chocolate, chocolate soil, cocoa nibs, and a water b...

Chilled mushroom tea

Posted on 24 Dec 2012 at 12:52

Mushroom tea sounds very simple and basic but I wanted to get the purest flavour I could using the least amount of ingredients as possible. For this tea I used three ingredients, button mushrooms, salt and water. To achieve purity of flavour it is really important to focus on the ingredients, why yo...

Duck hearts, carrot, quince, mugwort

Posted on 19 Dec 2012 at 10:04

This is a dish I had on the menu last year, it is perfect for a tasting menu in autumn/winter. It has all of the comforting components that you need in these seasons but it is still very light and clean....

2012 an immense year #LTS

Posted on 18 Dec 2012 at 01:11

2011 was an amazing year but 2012 absolutely blew it away, there have been so many highlights I struggle to remember them myself. I have cooked with some amazing chefs, eaten some immense food and visited some brilliant places....

Mackerel 52°C, elderberries, burnt aubergine, rock samphire

Posted on 06 Oct 2012 at 02:45

This was a dish I had on in autumn last year it is very comforting and seasonal but still light and fresh. The elderberries are picked in our meadows and sweet pickled in elderflower vinegar tha...