We have become good friends with Jules and Sue, who we first met when they did our engagement photo shoot prior to our wedding photography back in September, 2007. Being great lovers of food, we have cooked for each other a few times and tonight we had them round ours. I prepared a seasonal menu with lamb as the main-course which has always been a great favourite of mine. I used two different cuts, offering tender slow braised neck fillet and the rack, which is beautifully tender served roasted pink.
Seared scallops, four ways.
Parma ham and asparagus,
Sesame seed and soy sauce,
Hallouimi cheese, tomato and caper dressing,
Chilli, sesame and red onion Thai style dipping sauce.
Slow braised casserole of lamb and roast cutlet,
Garlic, shallot, red wine and rosemary gravy.
Served with: Boulangerie potatoes and mashed root vegetables.
Rhubarb and ginger Charlotte,
Chilled vanilla custard, rhubarb puree and caramel sauce.
All photography by Julian Porter
"Once again Gary we had the most amazing night, the food was superb. The starter was sensational and the main was a perfect winter warmer and very moorish :-) The desert was just............well it was the best, I am lost for words really, we just loved it all,
Great company and great food, what more could anyone ask for, you are an artist with food Gary and we are extremely lucky to know you and proud to be associated with photographing your amazing work.
Thank you seems such a simple term but THANK YOU"
Jules and Sue x