Food Design London

11/11/2021

“Details” - A truly special dish is one that you never want to end… same comes to everything that really matters…

21/10/2021

2:55 am… it’s been way too long since I posted something… but technically blew my mind away again… met so many good people… and made so many good memories… and it’s just the beginning…

06/08/2021

We are extremely excited to announce that Gamepath are looking for a talented and dynamic Chefs to help lead the kitchen operations within The Top Hat Bar & Restaurant. This will be the first of our venues based within the Monopoly Lifesized Experience on Tottenham Court Road in Central London which will be launching at the beginning of August 2021. A Food and Drink destination in its own right, The Top Hat will provide the perfect complement to the Monopoly Lifesized Experience. We are developing a premium cocktail/small plates driven Bar and Restaurant concept that, by day, delivers memorable food and drink experiences for both family and friends alike and by night, caters for London’s adventurous night life. We are looking for someone who considers themselves to be driven and creative with natural leadership skills and a strong administrative and financial understanding. When faced with complex situations they must be able to offer optimistic, positive solutions doing their utmost to keep both guest and staff team happy at all times.

22/07/2021

20/05/2021

Yuzu/Meringue/Tart . #52

04/05/2021

One from the past... on the way to first stop ;) ... did good that day!! Also did I mention how I miss to travel?

27/03/2021

So... I’ve been asked to do a dessert for a french themed dinner party. Pretty good wine list. What to pair with 1983 Sauternes? Cream and Citrus... so bit of an R&D. And here we go. Behold Tarte Tropézienne ... one of the most underrated desserts there is... sweet brioche filled with diplomat cream... and that would be so... if not the fact that I don’t really follow the classics;) so hey... why not to twist an oldie but goodie? Coconut crumble on top ( nothing wrong with almond but hey ... no almonds where I’m at! ), extra layer of thyme and lemongrass pana cotta in between, loads of citrus flavours through cream diplomat( yuzu/kaffir lime/ bergamot) and soaked generously in rather boozy syrup... oh and there is tonka beans ... and ... edible gold... because why not... went down a treat!!

21/03/2021

Spring... is here!! And with opening soon ( fingers crossed ), 2021 might be a year of hedonism;) we’ve been sitting at home for over a year ... time to party? And if so... maybe guilt free doughnut is something you’d fancy? Vegan... gluten free? Bangin!! Tonka bean coconut cream/bergamot dough... small pleasure, packed with flavour... and hey... everything deep fried is better right? :)

20/03/2021

Shiozake/Tsukemono Rhubarb/Samphire/Sweet Umeboshi and Kombu Puree. British produce,served with an asian twist... Just playing with flavours and presentation. Neat. And Yummy. Few more weeks and hey... come and get some...

19/03/2021

Not allowed to travel... but still thinking about South East Asia... one of the most frequently visited places by me... mighty Bali... with all the splendour of smiling people,cultural heritage, stunning vistas and glorious food !!! Maybe a home one day;) A take on Balinese speciality ... Babi Guling... roasted suckling pig... ( courtesy of ) and few different purees to go with ( greens from ) ... and a bit of a very tasty jus ... once called Island of the Gods... definitely worth coming back to ... every time when in Indonesia!

14/03/2021

Lightly soused-pear smoked Mackerel/Carrot and Ginger puree/ Pickled Carrots/Radishes/Radish Tops/Yuzu Vinaigrette/Chive Oil. So**ed in a very punchy reduction of citrus peels and spices...62C smoke applied to the mackerel over the period of 16 mins( not more not less) ... Because mackerel works insanely well with fruity notes... acidity in yuzu brings it all together into stunning combo ... try... won’t be disappointed.

08/03/2021

“Siam” . One year ago, yet again crossed Thai border. Planned diving/sightseeing and general not doing anything ... met emptiness that was rather pleasant... ( how often are you one of 3 divers on the boat? Or the only person in an usually packed bar in BKK? ). Little was known about what’s coming ... but... as with every travel, close or far... learned something new and that’s the whole point of travelling . So a little celebratory dish seems fair . “Siam”- Sago/Coconut/Lychee/Mango/Pitahaya/Lemongrass/Kaffir Lime/Lemon really looking forward to seeing you again. As soon as possible :)

07/03/2021

Pud. Chocolate mousse/Pitahaya/Matcha Shards/Yuzu Pearls/Chocolate Crisps/Cocoa Nibs....

04/03/2021

Duck/umeboshi/shimenji/wild rice Take on duck with plum sauce, homemade umeboshi plum pureed with some yuzu,sake and few other bits. Pan fried breast of Barbary duck ( curtesy of ), shimenji cooked in tallow, wild rice cooked in a seaweed broth... that’ll do...

28/02/2021

Salmon...
Miso and Mirin Cured Salmon/Rice Noodles/Fukujinzuke/Crispy Kale Florets/Pickled Peppercorns/Sake/Yuzu

27/02/2021

Scallop/Tsukemono/Seweeds/Tapioca/Squid ink/Sake and Sakura Jelly....
- Thanks for quality produce

26/02/2021

R&D... for May that is... fingers crossed!
Tempura Baby Octopus/Squid Ink Mayo/Homemade Preserved Yuzu/Coriander

22/02/2021

With today’s announcement comes hope, that soon enough we’ll be able to meet and celebrate again... just in time for ...the lovely dinner in your garden - summer parties ... here we go again!

Roasted Hake with bresaola and “scraps” crumble/ Hasselback Jersey Royal/ greens / Sweet peas and Wasabi Veloute...

20/02/2021

Chocolate/Mango/Coconut/Chilli... bit of r&d going on here...

19/02/2021

Lime and coriander cured salmon/pink pickled rhubarb/pickled green peppercorns/rhubarb puree/sorrel...

12/02/2021

“Poppork” or “Porkporn” - togarashi seasoned crispy pig skin... light and crispy... with an extra heat from pretty fiery scotch bonnet sriracha like sauce, definitely not veganuary anymore...;) ... and hey it will do a bangin “barsnack” when we’re able to re open...

11/02/2021

Another day... another aBUNdance... of buns...

21/01/2021

Yay. Perks of being at work... you got to plate food !!! Hahaha. Jokes aside... few more weeks of this madness( fingers crossed) and we should be able to go back to laughing, eating, hugging... having fun... :)
In the meantime... one for a hungry crew...

08/01/2021

How hot is too hot? I’m about to find out... this is going to be too hot;)

06/01/2021

So... ... what about... Nori flavoured vegan brioche bun? filled with homemade wild mushroom patty... kimchi...radishes...pink pickled ginger ketchup.... hell yeah...