This really is revisiting an old dish but with some new garnish & new presentation. Pan seared scallops with a roasted cauliflower purée scented by ras el hanout, sliced purple cauliflower & florets, roasted sliced cauliflower, sliced romanesque, dehydrated capers, baby coriander herb. We have also enlarged the dish to create a main course, for…

Lunch salad

Lunches aboard the Rosa seem to have been neglected a little, here is a salad from Monday lunch. Green salad leaf, violet endive, black olives, artichoke hearts, cherry tomato, sun blush tomato, red salad onion, cornichons & pumpkin seeds.

Fig tart tatin

New dessert of fig tart Tatum with brown butter ice cream. Figs have just come into season in the south west, here a whole fig is made into an individual tart tatin, served with honey , a roasted fig segment, chocolate soil & a brown butter ice cream.

La Tupina

Following in the footsteps of Rick Stein in the French Odyssey television series I visited La Tupina restaurant in Bordeaux this week for lunch. La Tupina used to be in worlds 50 best restaurants, cooking food that is classically from the south west of France & an amazing ambience you feel like you are eating…

Fromage Torteau

Walking into a market in the south of France always a pleasure as a chef, there is always something new but what appeared to be a burnt offering at the cheese stall in Aguillon market intrigued me as I have never seen anything g like it before. Although it appears to be completely burnt this…

Cruising Pictures

A few photos of the Rosa cruising so far this summer. Early morning cruise out of Pommevic crusing on staircase upto Montech. Ecluse 17 at Saint Martin cruising down an avenue of beautiful plane trees. cruising off the river Tarn into deep double lock to enter the canal

Foie gras mi cuit

Local Gascon foie gras, pan seared mi cuit, half cooked, served on home made toasted pain d’epice, spiced bread, served with fresh raspberries, raspberry purée & chervil,

Duck hearts

this week we served confit duck hearts, coeur de canard, with the confit duck leg for lunch. The hearts were cooked sous vide for 8 hours at 82 degrees celsius with a table spoon of duck fat & then sautéed in span on the stove to create a little caramel on the outside. The hearts…


A new dish with a bit of my Cornish heritage. Pickled mackerel fillet on a bed of celeriac & pear template, seared mackerel fillet on a charred romane lettuce leaf, mackerel Wellington filled with spinach & tarragon & celeriac purée.

Frozen strawberry mousse

Seasonal dessert from this weeks menu, frozen strawberry mousse topped with raspberry jelly, served with Italian meringue, fresh berries, dehydrated strawberries, chocolate soil & creme fraiche sorbet.


Starter of Quail, sous vide Quail breast, confit Quail leg, soft boiled Quail egg on a nest of violet potato, girolles mushrooms, wilted spinach, puy lentils & Quail & thyme sauce.