Boo to a Goose Videos

- Twice baked salmon soufflé with tomato and pine nut salad - Pressed belly of pork, pork and apricot Bon Bon, creamed butternut, charred baby corn and a tarragon and caper jus - Chocolate torte with whipped vanilla feta, blackberries, candied hazelnuts and an espresso syrup

Hand crafted wafer paper flowers in pastel hues and three tiers of delicious cake all coated in white chocolate ganache - unique and bespoke wedding cake 💗

Smoked salmon and creme fraiche blinis•Cauliflower cheese croquettes •Goats cheese and fig chutney tartlets••Glazed belly pork with butter seared scallop, celeriac purée and chorizo sourdough crumble••Honey and 5spice duck breast, potato gratin, creamed carrot, charred hispi and a port reduction•Chocolate brownie with feta cream and cherry compote•

And the show rolls on .. this time to a 21st party! The guests enjoyed a menu of Chicken tagine Harissa roasted sweet potatoes with tahini and soy dressing Cous Cous with roasted cherry tomatoes, lemon and dill Mangetout and french beans with orange and hazelnuts Cucumber and lambs lettuce with za’atar and lime - Chocolate orange brownies with almond crumble, British strawberries and raspberries, hot chocolate sauce and vanilla bean double cream

Beet and horseradish devilled eggs Charred apricot with goats cheese and salami Tuna and lime tartare tortilla Asparagus with spiced brown shrimp butter Rump of lamb, Persian grains, smoked aubergine, charred cauliflower, caramelised shallot and pomegranate jus Chocolate panacotta with caramelised banana, cinnamon swirl tuille and salted caramel ice cream

Saturday in 15 seconds
Another busy weekend with lots of gorgeous things coming out of the kitchen! First up it was off to Grenofen to deliver a gorgeous macaron tower then a whizz across the county to set up a friends little wedding cake then it was home to finish off a hunting scene birthday cake to deliver en route to saturdays evenings dinner in Exeter! On the menu following the canapés was a scallop ceviche with charred lime and tostadas, honey and five spice duck breast with dauphinois, carrot purée, caramelised shallot and duck jus all rounded off with a chocolate panacotta, salted caramel and peanut brittle!

Canapés - Pork belly with cucumber relish - Goats cheese and apple bruschetta - Cajun salmon with mango salsa and harissa Mayo - Smoked mackerel and beetroot devilled eggs The meal - Scallop ceviche with charred lime and tostadas - Honey and 5 spice Duck breast with dauphinois, duck sauce and shallot - Chocolate cremeaux with peanut brittle and banana ice cream

A few of my favourite creations to date…

Macaron masterclass for Clarance Court eggs