hackneyfox
Roofer
Oadlad’s spoiler will be telling me that something is split with dill oil, it won’t be a surprise though as every other dish seems to be.
This years fad.
This years fad.
I reckon I’d try every dish going just that it gets a bit repetitive if they all use the latest fad, few years back it seemed like every other dish was squab pigeon, then it was all about a jus (thin gravy to the rest of us, followed by goals and now its dill oil.
All available I’m sure restaurants that do tasting menus, just that you leave skint and hungry.
‘Lobster Custard?’ in Peter Kaye styleYes dill oil this year. Couple of years ago it was Chawanmushi, a Japanese egg custard to you and me and last year it was Verjus. I love cooking but it’s all a bit first world sometimes.