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Jack Greenall: Freelance Research Chef

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Anastasia

February 21, 2016

The truffle is like a slap in the face (in the best possible sense)

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New on the Blog

The Science of Chocolate
Le Manoir aux Quat’Saisons: A Review in Pictures
My Latest Obsession: Gnocchi

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Peanuts and smoked drum (Louisiana redfish) with avocado. Smoked drum is amazing - somewhere between mackerel and salmon, with all the best characteristics of both.⠀ ⠀ #seafood #NOLA #NewOrleansFood #foodblogger #foodphotography #travelblog #travel #restaurant

Red wine braised octopus with radishes and a couple of different colours of spicy sauce. ⠀ ⠀ #plating #octopus #pulpo #photography #food #foodie #chefmode #passion #fresh #chef #localfood #oxford #cooking #chefsofinstagram #eatrealfood #homemade #kitchen

Gulf shrimp at Peche are barely blanched in salty lemon water and served cold as part of the seafood platter.⠀ ⠀ #shrimp #seafood #NOLA #NewOrleansFood #prawns #foodblogger #foodphotography #travelblog #travel #restaurant

Uchi Kuri pumpkin, cut into wedges and roasted - makes a dangerously good pumpkin curry.⠀ ⠀ #pumpkin #veggie #foodie #chefmode #passion #fresh #chef #localfood #oxford #cooking #chefsofinstagram #eatrealfood #homemade #kitchen

Jack Greenall: Freelance Research Chef

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205 Divinity Road OX4 1LS

(+44) 7450 231 488

Closed until February 7th 2019

smokeandthyme@gmail.com

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