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I ordered some knifes from a shop in NYC, Korin and they arrived today! Misono Molybdenum Petty (12cm) Misono Molybdenum Honesuki (14.5cm) Misono Molybdenum Santoku (18cm) Mac Bread Knife (26.5cm) Misono UX10 Gyutou (24cm) Korin Original Gyutou (21 cm) Diamond Sharpening Steel (30cm) Togiharu Two-sided Sharpening Stone And a nice little 8 pcs knife roll! Really really cool!

Earl grey dark chocolate ganache, raspberry, pistachio and cinimon

Coco covered chocolate cake, chocolate shards, port poached blood plum, port reduction ganache and vanilla creme fraiche. Chocolate cake 540g chocolate 540g butter 12 eggs 120g flour 250g sugar 40g coco powder 120g port 120g coffee Melt chocolate, butter, booze and coffee over Bain marie, seive flour and coco and fold into chock mix, beat whites with 1/2 sugar fold into chock mix, beat yolks with other half of sugar and fold into mix cook Bain Marie @ 200 for first 15 min then 180 till finished ???

Peach and pecan frangipani tart, basil sauce, chardonnay white choc blanc, caramelized white chocolate ice-cream. Tart recipe: 3 Poached peaches, skinned, halved trimmed and sliced 125 g butter 125 g sugar 2 large eggs 125 g pecan meal 20g bourbon Pinch of salt Cream butter and sugar, ad egg one at a time, then fold through remainder Line rectangular tart case with Sweet shortcrust pastry made with salted butter. Arrange peaches on top Bake at 180 for 45 min

Crisp meringue spirals, baked vanilla meringue, raw meringue, chantilly cream, passionfruit spaghetti, poached peach, peach gel, raspberries, strawberries, kiwi sorbet (a later addition was banana slices and mint leaves)

Passionfruit sorbet

It was quiet enough to take a few photos of the deserts and some of the specials. Sorry for the dirty plates, dodgy photos. P4s Trifle, I put some kiwi sorbet with it and topped it with toasted sponge and crushed dehydrated banana chips, alongside banana ice-cream. Choc mousse with Turkish delight chunks inside, coated in pistachios, Turk delight gel, yoghurt vanilla rose sorbet. Milk chocolate brûlée tart, frangelico ice-cream and chocolate curls. Passionfruit soufflé, Passionfruit sorbet. Tasting plate Bottom left, cheesecake chocolate sorbet, Pedro Ximénez poached figs and poaching gel.