One of the best reasons for working aboard Finesse from a chefs point of view is Burgundy’s great larder. I am only with finesse for seven months a year, but these incorporate spring, summer & autumn the three best seasons of the year for produce. I usually arrive in April to welcomed at the markets…

Artichokes a la barigoule is one of classic dishes from French cuisine, made here with baby violet artichokes which are braised with seasonal vegetables, you can use the bigger artichoke hearts which are more common if you can’t get the baby artichokes. This recipe will feed four people as a starter or as a side…

With the first guests arriving on board the Finesse on Sunday I am busy preparing the new 2019 menu.  

Getting ready for new season aboard Finesse. Having the winter off for the first time, doing lots of travelling has inspired lots of new dishes including John Dory with coconut and mango sauce, black garlic with strawberry and yoghurt dessert, foie gras trifle as a starter, fermented white asparagus with duck egg yolk and pumpkin…

On the Finesse I do a cooking demonstration every week, which is how to make a twice baked cheese soufflé, but we don’t demonstrate a dessert soufflé, as promised to a number of guests here we will work through the chocolate soufflé served through 2018. Here we have served the soufflé with a passion fruit…

I don’t like the word deconstructed, but it probably is the best way to describe this version of lemon meringue, this has evolved a lot over the last few years but I think the balance of flavours is just about right now, it has become my signature dessert. The dessert is made up of a…

After a summer moving from boat to boat as a freelance its great to be back aboard the Finesse, a boat that has a special place in my heart, a chance to team up with a great crew of previous Finesse friends & friends from other boats, it’s going to be a great season. Unlike…