Tues Dec 2nd
Wed Dec 3rd
Vinegar Meringue
Able Skiver
Vinegar Powder
Chicken Skins
Rye Toast
Trout Roe / filling
Dill & cucumber
Sewaweed & Kohlrabi
Apple & Carrots
Rosehip & Beets
W Wine & Cauliflower
Roast Pork Jus
Bone Marrow
Fresh Mackerel
Brined Cucumbers
Charred baby cukes
Nasturtium leaves
Horseradish Snow
Veal Tongue
Glacee
Crunchy breast
Onion Bouillon
Oxtail Bouillon
Celeriac
Celery
Watercress
Sorel (shield)
Thurs Dec 4th
P – meringue/dehydrate
C – make bread
S1&S2 – peel chicken skins
S1 – freeze Rye bread
- continue brine
Continue brine
S1 – reduce stock
S1 – Sous vide – 24hrs
S2 – continue reducing
S2 PM – clarify – reduce ¾
S1 AM – strain – reduce ¾
S2 – reduce ¾
S1 – reduce ¾
S1 – trim / bake
B – slice/bake bread
GM – smoke cheese
B – Assemble Sandwiches
GM – Assemble sandwiches
GM – make filling
E – plating
E – blend water mixture
E – blend water mixture
E – blend
E – strain / cut / vac
E – strain/ cut / vac
E – brine / cut / vac
T – brine / cut / vac
E – brine / cut / vac
E – drain / form
E – drain/form
T – drain / form
T – drain/form
E – drain / form
S1 – drain/Smoke marrow
T & B – cut in 5mm rounds
T & B – continue if req.
E – blend water mixture
E – strain, peel, cut, vac
S1 = peel/portion
S2 – reduce if required
GM – smoke salt
S2 – con’t peel & Vac
S1 – Braise veal breast
E – cut celery (if time)
S2/C – juice 800g – cook
S1 – make simple syrup
P – make sorbet - PACO
P – Test sponge in mic
P – Juice 4L carrots
P – reduce juice X10
S1 & S2 – butcher mackerel
E – drain cucumber rounds
S1 - wash/grill baby cukes
T & B – pick herbs
GM – fry breast fibers
E – cut/blanch
E – blanch
T – pick herbs
T – pick herbs
E – process tops & bottoms
Potato crisp
S2= Vickers
B - Build Starter
B - Shape/retard
E=Andreas
GM= Sam
GM – peel potato –
mandolin - tap blanch
B – make bread
T=Padmore
B – plating
P – plating X2
T – plating / helping
GM – plating X2
B – Plating
S2 – plating / saucing
S1 – plating
S2 – plate mackerel
B – plate cucumber
E – plate cukes
T – plate herbs
P&GM – blitz/pass “Snow”
S1 – sear
S1 – sear
GM – serve fibers
S2 – heat/plate
S2 – heat/plate
E – Heat – plate
E – heat – plate
T – plate
B – plate
N/A
T – Padmore
P – Michelle
GM - Sam
Dehydrated = Jules
P – change from paco to 1Ls
B – make/canister foam
P – dry further if req
P – mandolin / blanch / vac
carrots with reduced juice
P – mandolin / vac w/ juice
BREAD - Sourdough
Sat 6th - Serv
GM – prep
S2 drain HR; freeze in 4x1L
Carrot Puree
Carrot Sorbet **
Buttermilk Foam
Licorice Sponge
Blanched carrots
(2/3) (1/2 dehydr8)
Ice carrots (1/3) (½)
Baby Carrots
S1=Moore
Sat 6th – Prep
P – dusting / plating
GM – heat to order
T – Plating
T – wash roe – hang dry
S1 = strain/reduce jus by ½
S1 – Brine Marrow
Fri Dec 5th
P – meringue/ dehydrate
GM – test/learn ableskiver
GM – mix / store
GM = Fry
P&B = chocolate temper
B – slice bread
B – smoke butter
P=Hundt
Soft = Ashly
Greens = Dylan
P – plate
B – plate
B= Sale
Thurs Nov 27th
Fri Nov 28th
Sat Nov 29th
Sun Nov 30th
Vinegar Meringue
Able Skiver
Vinegar Powder
Mon Dec 1st
C – make apple balsamic
Chicken Skins
Rye Toast
Trout Roe / filling
C – soak flax / build starter
Dill & cucumber
Sewaweed & Kohlrabi
Apple & Carrots
Rosehip & Beets
W Wine & Cauliflower
Roast Pork Jus
Bone Marrow
C – make rose vinegar
S1 – Soak marrow in ice water
S1 – continue soaking
Fresh Mackerel
Brined Cucumbers
Charred baby cukes
Arugula Leaves
Horseradish Snow
S2 – Roast Bones – make jus
S1 – continue Soaking
S1 – heat horseradish – sit 12hr
Veal Tongue
Glacee
Crunchy breast
Onion Bouillon
Oxtail Bouillon
Celeriac
Celery
Watercress
Sorel (shield)
S1 – brine tongue
S2 – overnight oven
S1 – Make bouillon
Carrot Puree
Carrot Sorbet **
Buttermilk Foam
Licorice Sponge
Blanched carrots (2/3)
Raw carrots (1/3)
Baby Carrots
Potato crisp
S1=Moore
S2= Vickers
E=Andreas
GM= Sam
T=Padmore
P=Hundt
B= Sale