

Sweet and sour rhubarb cheesecake.
Working as a yacht chef sometimes you come across treasured ingredients you haven’t seen in years, I stumbled upon a very small stand in...


Spikes Normandy Cider Green Lipped Mussels
Spikes Normandy Cider Green Lipped Mussels During this summer I was struggling to keep all the fresh sea food I needed onboard and as you...


Spikes Almond and Strawberry Victoria Sponge.
Ingredients 150g Self raising flour 150g caster sugar 150g unsalted butter 3 medium eggs, beaten 1 Tbsp water Strawberry jam 2 × 18cm...


Paleo aligned cuisine the basics.
So why go Paleo? To start things off, here’s a little Paleolithic timeline for you. We started eating the Paleo way about 2.5 million...


Sous Vide explained.
While you’ll seldom see the words ‘sous vide’ on any menu, this cooking technique — which literally means ‘under vacuum’ — was originally...


Sous Vide!
Sous Vide Salmon, stunning.


The perfect lunch.
A very good friend of mine took me and my partner to a little place in Antibes we had never been to before. It was small (about 20...


A New Start
Whenever you start a new chapter in your life it's always good to get the help and advice of those in the know. After a few days research...




















