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The Latymer's signature dish: English strawberry panna cotta

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Sous vide

A collection of brilliant sous vide recipes from the chefs in the know. A Michael Wignall veal extravaganza is included

Black beauties: Liquorice, seaweed, leek ash - and good old black

Two Michelin starred chef Michael Wignall unveils London pop-up at The Rib Room Bar & Restaurant

Langoustine starter http://legallyedible.wordpress.com/2013/05/02/two-michelin-starred-chef-michael-wignall-unveils-london-pop-up-at-the-rib-room-bar-restaurant/

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PennyHill Park Hotel & Spa >>> with 2 Michelin Starts Latymer by chef Michael Wignall

The Latymer's signature dish: English strawberry panna cotta

Carrots with smoked trout, mozzarella, wakame seaweed and beetroot emulsion

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Poached loin of veal, Brussels sprout choucroute, silver skins, sea purslane, sage velouté and jerez jus

Poached loin of veal, Brussels sprout choucroute, silver skins, sea purslane, sage velouté and jerez jus - Michael Wignall

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