cuisine art
...cepe ravioli
Still, my inspiration isn’t just visual, but comes from
actually experiencing the origin and birthplace
of my ingredients. The Cartmel Valley is actually
a very mysterious place for most people who are
courageous enough to undertake the culinary
adventure. It offers so many unexpected and
often long-undiscovered treasures—and it’s been
a huge milestone in my own culinary journey. I’ve
found edible plants and flowers that have fallen by
the wayside with the advent of so much cookie-
cutter cuisine, and they’ve added so many new
dimensions to my food. I’ve found sweet bracken,
woodruff, borage and myrtle, which led me to
create the rapidly changing multi-course menus
that have become my signature. I originally called
them “Taste and Texture,” highlighting their role in
the flavour and fragrance of the dishes, but I’ve
interiors
now moved on again seeking out ingredients from
around the world such as argan oil, eucalyptus
and asafoetida that can bring something special
