GALLERY

Latest photos from my Instagram profile @peckhamchef.

 
View fullsize This Korean banger is bloody bangin’. Nommed with lime and gochugaru mayo. Filthy stuff! Me likey. Stabbed it. Ate it. Didn’t bother with anything else. Sausage from @thebutcherstapandgrill - - (Follow, like, share, comment & save) &
View fullsize More of that Irish Wagyu x Shorthorn ribeye. Jus gaze upon that unctuous gelatinous meat. 🤤 - - (Follow, like, share, comment & save) ♥️💬↗️☑️ Elite Team - @chefsgreatestplates @allianceofchefs ⭐️⭐️⭐️⭐️⭐️ Follow these amazing chefs ⬇️
View fullsize Caramel Coretto. A corrected coffee alternative to the ever-popular espresso martini. Full on coffee flavour with earthy notes from the pisco, lovely bitter caramel courtesy of @shankyswhip, and just a hint of vanilla sweetness. Yum! Recipe: 25ml Sh
View fullsize Wagyu x Shorthorn ribeye. Black truffle and parmesan Dauphinoise. Crispy kale. Sauce Marchand de vin. Give it a whirl for Valentine’s Day—recipe coming soon. - - (Follow, like, share, comment & save) ♥️💬↗️☑️ Elite Team - @c
View fullsize Breakfast. Revisiting omelette de la mère Poulard. - - (Follow, like, share, comment & save) ♥️💬↗️☑️ Elite Team - @chefsgreatestplates @allianceofchefs ⭐️⭐️⭐️⭐️⭐️ Follow these amazing chefs ⬇️ @chefmattjenkins @chefmattbudden @
View fullsize Grilled mackerel glazed with apple treacle and tsuyu. Compressed pickled cucumber. Thick’n creamy crème fraîche laced with lime zest. Gherkin powder. - - (Follow, like, share, comment & save) ♥️💬↗️☑️ Elite Team - @che
View fullsize Prepping some ribeye from a Wagyu Shorthorn X. These beasties have been reared on the grassy pastures of Ireland and their diet supplemented with chocolate during their final 3 months. - - (Follow, like, share, comment & save) ♥️💬↗️☑️ Eli
View fullsize Light supper. Devilled mackerel. Golden beetroot relish. Crème fraîche. Grated scallop roe bottarga. Black olive oil. - - (Follow, like, share, comment & save) ♥️💬↗️☑️ Elite Team - @chefsgreatestplates @allianceofchefs ⭐️⭐
View fullsize Winter-warming peasant dish from Franche Comté. Savoy cabbage filled with pork, sage and onion. Reduced braisage. Pommes purée. So good 😋 - - (Follow, like, share, comment & save) ♥️💬↗️☑️ Elite Team - @chefsgreatestplates
View fullsize Trying out an idea for a starter—croquette meets Kyiv. Brown shrimp and Gruyère croquette in crispy panko, encapsulating herby brown shrimp butter centre. Nori gomasio. Burnt lime mayo. Flavours on point. Feel like croquette dough needs
View fullsize Breakfast. Dutch pancake. Bonkers bubbles. - - (Follow, like, share, comment & save) ♥️💬↗️☑️ Elite Team - @chefsgreatestplates @allianceofchefs ⭐️⭐️⭐️⭐️⭐️ Follow these amazing chefs ⬇️ @chefmattjenkins @chefmattbudden @villa_sous_chef
View fullsize Fried cheese brunch. Now listen up, this cheese is just … fuckin … fabulous—Bermondsey Frier made by @kappacasein … and as the name suggests, it’s “born to be fried” with a sprinkling of sea salt flakes an
View fullsize Going all Mexican tonight. Roasted supreme of chicken filled with chicken mousse, chilli and courgette. Green Pipián sauce. Pepitas. - - (Follow, like, share, comment & save) ♥️💬↗️☑️ Elite Team - @chefsgreatestplates @allianceofc
View fullsize Tis Burns Night. Haggis scotch egg. Neeps’n tatty terrine. Pickled walnut ketchup. Sláinte Mhath! I can’t begin to express how much I love a scotch egg. And haggis. So both together? I almost weed myself. Bloody yum. - - (Follow,
View fullsize Using up a haddock tail hanging around in the freezer. Confit haddock. Burnt leek emulsion. Parsley purée. Confit young leeks. Green onion oil. Crispy Tabasco shallot rings. Seaweed cracker. My riff on an @adamhandling dish. - - (Follow, like,
View fullsize Something sweet for Sunday breakfast. Souffléed omelette. Blood orange marmalade. - - (Follow, like, share, comment & save) ♥️💬↗️☑️ Elite Team - @chefsgreatestplates @allianceofchefs ⭐️⭐️⭐️⭐️⭐️ Follow these amazing chefs ⬇️ @che
View fullsize Orzo. Criollo chorizo ragu. Parmesan. Red pepper flakes. - - (Follow, like, share, comment & save) ♥️💬↗️☑️ Elite Team - @chefsgreatestplates @allianceofchefs ⭐️⭐️⭐️⭐️⭐️ Follow these amazing chefs ⬇️ @chefmattjenkins @chefmattbudden @v
View fullsize 75-day salt-aged ex-dairy sirloin with piquillo pepper butter. White balsamic Peperonata with Marzano salsa and caviar lentils. Piquillo sauce. Crispy kale. - - (Follow, like, share, comment & save) ♥️💬↗️☑️ Elite Team - @chefsgreatestpla
View fullsize Soupe aux pois cassés. Split green pea soup. Telera croutons. Caviar salt. - - (Follow, like, share, comment & save) ♥️💬↗️☑️ Elite Team - @chefsgreatestplates @allianceofchefs ⭐️⭐️⭐️⭐️⭐️ Follow these amazing chefs ⬇️ @chefmattje
View fullsize Just back from Mexico so it felt right to make some Telera bread. First time. Delicious. - - (Follow, like, share, comment & save) ♥️💬↗️☑️ Elite Team - @chefsgreatestplates @allianceofchefs ⭐️⭐️⭐️⭐️⭐️ Follow these amazing chefs ⬇️ @ch