Served with urfa chilli oil, barbecued spring onion, Jerusalem artichokes, and finished with generous drizzles of taleggio cheese sauce.

Onglet (Hanger Steak)

White grapes

Chilli Stems

Chamonule Omen

Grains Paradise

Vinegar

Coconut

Horseradish

Vietnamese Pepper Powder

Kombu Seaweed

Blueberry Vinegar

African Peas

Mushrooms

Pastrami Spice

Pigato

Chardonnay

Layers of lemon poppy seed cake infused with pomegranate molasses and sumac syrup, topped with a rose-flavoured coconut disc and whipped mascarpone cream.

Chef Scully's Trifle

Served with chocolate and hazelnut soil and banana jam, mixed with Genovese basil and lychee sorbet.

Gianduja Cremieux

Contains bright flavours of lime, raspberry & pecan made with ultra-rare white cacao beans from Peru's coastal desert.

Chocolate Dessert

Served with a sweetcorn koji miso-butter, smashed melon cucumbers and chilli oil.

Corn-fed Chicken Legs

Served with spring greens, Pink Fir Lady potatoes, salty fingers and sea purslane, topped with a buttermilk-whey koji butter sauce.

Steamed Scottish Hake

Known as 'Forbidden Rice' in Ancient China, served with XO Sauce made with a variety of vegetables.

Forbidden Rice

An Indonesian pickled vegetable dish, with a sweet-tangy flavour profile.

Acar

Cooked on a plancha and served with a bold and creamy middle eastern sauce made of garlic, olive oil, lemon juice and water.

Gurnard

Preheat oven to 425°F (220°C). Toss scrubbed and halved Jerusalem artichokes with 1 tbsp olive oil, crushed garlic, chopped rosemary or thyme, 1/2 tsp salt and 1/4 tsp pepper. Spread in a single layer on a baking sheet.

Roast for 25–30 minutes, turning once halfway through, until golden brown and tender. Remove from oven and keep warm.

Warm 1 cup neutral oil in a small saucepan over low heat until hot but not smoking (around 275–300°F / 135–150°C). Remove from heat.

In a heatproof bowl combine 2 tbsp urfa biber, 1 tsp smoked paprika, minced garlic, 1 tsp sherry vinegar and 1 tsp salt. Slowly pour the hot oil over the spices and garlic, stirring to bloom the flavors. Let cool to room temperature. Taste and adjust salt or vinegar. Store at room temperature or refrigerate for up to 2 weeks.

Preheat a grill, grill pan, or cast-iron skillet over high heat until very hot.

Toss trimmed spring onions with 1 tbsp olive oil, 1 tsp salt and 1/2 tsp black pepper. Grill over high heat, turning occasionally, until charred and softened, about 6–8 minutes total. Remove and keep warm.

In a small saucepan over medium-low heat, melt 1 tbsp butter. Add 1 cup heavy cream and gently warm until small bubbles form at the edge—do not boil.

Lower heat to very low and add the 6 oz chopped taleggio in batches, stirring until fully melted and the mixture is smooth. Season with 1/4 tsp pepper and 1/4 tsp salt.

If the sauce is too thin, whisk in up to 1 tsp cornstarch slurry (1 tsp cornstarch mixed with 1 tsp cold water) and cook 1–2 minutes until thickened. Keep warm over very low heat, stirring occasionally.

Take the hanger steak out of the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels and season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Heat a heavy skillet (cast iron preferred) over high heat until smoking hot. Add 1 tbsp neutral oil and immediately place the steak in the pan. Sear without moving for 2–3 minutes to develop a deep brown crust.

Flip the steak, add 1 tbsp butter, the smashed garlic cloves and thyme sprigs. Tilt the pan and spoon the melted butter and aromatics over the steak (basting) for another 2–3 minutes for medium-rare (target internal temperature 125–130°F / 52–54°C). Adjust time +/- for desired doneness.

Remove the steak to a cutting board and let rest 8–10 minutes. Slice across the grain into 1/4–1/2 inch thick slices.

Arrange slices of hanger steak on warmed plates. Spoon roasted Jerusalem artichokes and barbecued spring onions alongside.

Drizzle a generous amount (about 3–4 tbsp) of the warm taleggio cheese sauce over the sliced steak.

Finish with 2 tbsp of the urfa chili oil drizzled across the steak and vegetables, a sprinkle of lemon zest and chopped parsley. Taste and adjust salt if necessary.

Serve immediately while steak and sauce are warm.

hanger (onglet) steak

kosher salt

freshly ground black pepper

neutral oil (canola or vegetable)

unsalted butter

garlic cloves, smashed

fresh thyme sprigs

neutral oil (grapeseed or vegetable)

urfa biber (urfa chili flakes)

smoked paprika

garlic, minced

sherry vinegar

salt

spring onions (scallions), trimmed

olive oil

black pepper

Jerusalem artichokes (sunchokes), scrubbed and halved if large

garlic, crushed

fresh rosemary or thyme, chopped

taleggio cheese, rind removed and cut into small pieces

heavy cream

cornstarch slurry (optional for thickness)

lemon zest

chopped parsley

extra urfa chili oil (for drizzling)

Rinse the white grapes thoroughly under cool running water to remove any dirt or residue.

Wash the Grapes

In a small bowl, mix honey and lemon juice until well combined.

Prepare the Dressing

In a serving bowl, add the washed white grapes and drizzle the honey-lemon mixture over them. Toss gently to coat the grapes evenly.

Toss the Grapes

If using, add fresh mint leaves for garnish and additional flavor.

Garnish

Serve chilled as a refreshing snack or dessert.

Serve

Honey

Lemon juice

Mint leaves (optional)

Preheat the Oven

Wash the chilli stems thoroughly and pat them dry with a kitchen towel.

Prepare the Chilli Stems

In a mixing bowl, toss the chilli stems with olive oil, salt, and black pepper until they are evenly coated.

Season the Chilli Stems

Spread the seasoned chilli stems on a baking sheet in a single layer and roast in the preheated oven for about 15-20 minutes, or until they are crispy and slightly browned.

Roast the Chilli Stems

Once roasted, remove the chilli stems from the oven and immediately sprinkle the grated Parmesan cheese over them. Drizzle with balsamic vinegar and toss to combine.

Add Parmesan and Vinegar

Serve the roasted chilli stems warm as an appetizer or side dish.

Chilli stems

Olive oil

Salt

Parmesan cheese, grated

Balsamic vinegar

Black pepper, ground

Chop the onion finely and mince the garlic. Roughly chop the walnuts and set aside.

Prepare the Ingredients

In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional 1-2 minutes.

Sauté the Onion and Garlic

Stir in the chopped walnuts, salt, and black pepper. Cook for another 3-4 minutes, stirring frequently to ensure even cooking.

Add Walnuts and Seasoning

Remove from heat and stir in the fresh parsley and lemon juice. Mix well and adjust seasoning to taste.

Finish with Parsley and Lemon

Serve warm as a topping for bread, salad, or as a side dish.

walnuts

onion

garlic

fresh parsley

lemon juice

In a medium pot, combine quinoa and brown rice. Add 4 cups of water and bring to a boil. Reduce to a simmer, cover, and cook for about 20 minutes, or until grains are tender and water is absorbed.

Cook the Grains

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Then add diced bell peppers and carrots, cooking for about 5 minutes until soft.

Sauté the Vegetables

Stir in the chopped spinach and chickpeas, cooking for an additional 3-4 minutes until the spinach wilts.

Add Spinach and Chickpeas

Add cumin, salt, and black pepper to the vegetable mixture. Stir well to combine.

Season the Dish

Once the grains are cooked, fluff with a fork and add them to the skillet with the vegetables. Drizzle with lemon juice and stir in chopped parsley.

Combine Grains and Vegetables

Serve warm as a nutritious and hearty dish.

Quinoa

Brown rice

Chickpeas (canned, drained and rinsed)

Bell peppers (diced)

Carrot (diced)

Spinach (fresh, chopped)

Garlic (minced)

Cumin powder

Black pepper

Fresh parsley (chopped)

Rinse the nuts under cold water and pat them dry with a paper towel.

Prepare the Nuts

In a medium saucepan, combine the nuts, water, apple cider vinegar, sugar, salt, and spices. Stir well.

Combine Ingredients

Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for 15 minutes.

Simmer

Remove the saucepan from the heat and let it cool. Once cooled, strain the mixture through a fine mesh sieve or cheesecloth into a clean bottle.

Cool and Strain

Seal the bottle tightly and store it in a cool, dark place. Allow the vinegar to age for at least 2 weeks before using for the best flavor.

Bottle and Store

Nuts (e.g., walnuts or hazelnuts)

Water

Apple cider vinegar

Sugar

Spices (e.g., cloves, peppercorns)

Chop the garlic scapes into small pieces. Set aside.

Prepare the Garlic Scapes

In a blender, combine fresh coconut meat and coconut milk. Blend until smooth and creamy.

Blend the Coconut Base

In a bowl, mix the blended coconut mixture with chopped garlic scapes, olive oil, lime juice, salt, and black pepper.

Mix Ingredients

Taste and adjust seasoning if necessary. Add more lime juice or salt to taste.

Adjust Seasoning

Transfer the mixture to a serving bowl and garnish with fresh cilantro before serving.

Fresh coconut meat

Coconut milk

Garlic scapes

Lime juice

Fresh cilantro (for garnish)

Peel the fresh horseradish root and chop it into small pieces.

Prepare the Horseradish

Place the chopped horseradish into a food processor. Add white vinegar, salt, and sugar.

Blend the Mixture

Blend the ingredients on high until the mixture is smooth and well combined. You can adjust the consistency by adding more vinegar if desired.

Process Until Smooth

Transfer the horseradish mixture into a clean jar. Seal tightly and refrigerate.

Store the Horseradish

Fresh horseradish root

White vinegar

In a dry skillet over medium heat, add the black peppercorns. Roast them, stirring frequently, until they become fragrant and slightly darkened, about 5-7 minutes. Be careful not to burn them.

Roasting the Peppercorns

Remove the skillet from heat and let the roasted peppercorns cool completely.

Cooling the Peppercorns

Once cooled, transfer the peppercorns to a spice grinder or mortar and pestle. Add the salt and grind until you reach a fine powder.

Grinding the Mixture

Store the Vietnamese pepper powder in an airtight container in a cool, dark place. Use within a few months for the best flavor.

Storing

Black peppercorns

Place the kombu seaweed in a bowl of cold water and let it soak for about 30 minutes until it becomes soft.

Soak the Kombu

While the kombu is soaking, thinly slice the cucumber and carrot into matchsticks. Chop the green onions.

Prepare the Vegetables

In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and salt to taste.

Make the Dressing

Once the kombu is softened, drain and rinse it under cold water. Cut it into bite-sized pieces and combine it with the cucumber, carrot, and green onions in a salad bowl.

Pour the dressing over the salad and toss gently to combine. Sprinkle sesame seeds on top.

Dress the Salad

Serve immediately or let it chill in the refrigerator for 15 minutes before serving.

Onglet (hanger Steak)

White Grapes