HAPPY VALENTINE’S DAY! 🤩💌
Red Fruit Pavlova
Preserved Cherry Blossom, Raspberry-Rose Sorbet 🌸🌹

#lebernardin #chefericripert #valentinesday

It's caramel week on British Bake Off, for those with a particularly sweet tooth!

Fancy learning how to cook a pear and raspberry tart? Join ✨Lawrence Keogh ✨ and cook along with your family, friends or on your own for a food-filled evening: loom.ly/CssJdaU #TasteofHome

Book a cooking slot with me 17th Nov in aid of ⁦Hospice UK⁩ 🌼 raising needed funds for people facing end of life care, not only supporting patients but their families & friends ❤️🙏 pls RT & share ⁦Hairy Bikers⁩ ⁦Michel Roux Jr⁩ ⁦⁦

Fresh 🐟 straight off the ⛵

#Seafood #ChefLife #Catchoftheday

Mis en place, it means “in its place” in French. Chefs love it when they’re.. en place ..and ready to go!

Here we’ve got whole cock crabs and baked haddock with herb butter and langoustines.

#SeaFood #ChefLife

What could possibly go wrong?
Who’s the most handsome?

Crab or lobster? Which do you prefer?

Here we have warm lobster with garlic and herb butter, and cooked crab claws, cold with mayonnaise.

I’m not sure but I’m leaning towards the crab!

#LobsterorCrab #CookedCrab #CookedLobster #Seafood

Is there a a difference in the eating quality between a male and female lobster? Well in my experience, it’s very slight - they’re both wonderful!

Keep in cooking!

#KeepCooking #CookingLobster #ChefTips #CookingTips #Seafood

Great first day filming for s3.5 “the great food guys “ thanks Dougie Vipond Rory Bremner 💙🇺🇦

Who remembers holidays?!

Long seafood lunches, and surfing - I’m a great surfer!!

Who remembers holidays?!

Long seafood lunches, and surfing - I’m a great surfer!!

#Throwback #Throwback Thursday #Chefsofinstagram #Seafood #Holiday

Fish n chips! For me it’s haddock every time!

To get the perfect batter is actually very tricky - especially when you’re background is French ‘fine dining’ - I hate that term!

Any tips?

What’s your favourite fish?

Nearly 30 years ago I did a shoot for a magazine called “Eat Soup”. This is me out cramping and about to cook some 'wild trout' over a camp fire - cue The Killers - 'When you were young'!

#ThrowbackThursday #TBT #OldSchoolCooking

Minced tatties at the Stein Inn. Made with Aberdeen Angus mince, proper beef stock and onion. They like carrots in it up here - my mum never put carrots in her mince!

What do you reckon?

Leek potato and goats cheese tarts. A substantial main course tart made by mixing a fairly stiff Mornay sauce with sweated leeks, cooked potato and crumbled goats cheese. Inspired by those open peach cobbler type of tarts that they do in the States. Yum!!

Outdoor dining? No problem!!

Dinner last night!

Delicious with just boiled spuds, garlic, spinach and mayonnaise.

The lobster of course was great, but the crabs were so much tastier and interestin!

#keepitsimple #SimpleCooking #HonestCooking