Pick your fighter. Street food, Fun fancy dining or in a field over fire.
I've never been able to sit still, to focus on one thing for very long. I reckon that's why I took to Kitchens in the first place, the constant necessity to adapt and change, to always be learning something new and chalange yourself.
Ive been lucky enought to create a life i can do them all which has been both a blessing and a curse at times but here we are, slinging Street food, with a pair of tweesers in hand, dreaming of when I can next cook over a giant fire. Balance though am I right!
Now the dust is settling on this year's master Chef, and the aftermath is in full swing, I can actually take a slither of time to reflect on what was one of the most surreal experiences of my current years. Hindsite is a wonderful thing, and being given that in high definition on the BBC is a fairly bizarre yet enjoyable experience. It's so easy to kick myself at falling at the final hurdle, as if you know me well you will know that I don't like to loose all that much, but I can honestly say that it was a well deserved and ridiculously talented final four that I will forever be in awe of. Shout out man like Tom for taking it home on that one. Fully deserved from the off big man!
It was a real punt running out against chefs of that calibre after pretty much just cooking Hash Browns for the last two years, and it's great to know I've still got plenty in the tank on the fine dining side. Something I think I had to know for myself you know. It nice to know that my weird combos and funky dishes that have a place in my heart, also seem so make other people happy. I'm buzzing to get a few of them out there as well..... pop-up anyone!!?!?
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Massive love to all you lot that supported me throughout. And especially the Hash Hut team for smashing out the events that i was neck deep in demi glace and prawn head Mayo for. Rarely say this but I feel a sense of pride I got to where I did, and a sense of excitement for things to come. Hold tight, we on a ride.
Very simple sweet and spicy prawns. Absolute summer banger. Save this one for hosting in the sun as it’s a winner and super easy. Paired perfectly with a frosty cold beer and good company. Swap in the pizza oven for a really hot normal oven or whack em on the BBQ.
#Prawns #recipe #seafood #spicy #bbq
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HASH BABY TURNS ✨✨ FOUR ✨✨
Would ya look at that!
It’s been a wild ride, hopefully the next baby may be a little easier? To celebrate we will be giving free beer away with every order at our @oldspitalfieldsmarket site NEXT WEDNESDAY the 13th 🍻
#happybirthday #hashhut #hashbrowns #london #foodie
Tomato Salad - kitchen renovation in full swing so salads and packet noodles are top of the menu.
Tomato’s, artichoke, Burrata, rocket and Thai basil salsa. Fresh and easy.
#Tomato #salad #recipe #burrata #kitchenrenovation
Prawn and Mango Ceviche. Bowl of Sunshine. Buy good fish, season liberally, enjoy. Subs can be made, get a version on lock for summer.
#ceviches #ceviche #seafood #prawns #recipe
Meet the Millac Tastemakers: James Sharp.
Co-founder of Hash Hut, James serves up loaded hash browns across its London Locations at Old Spitalfields Market, The National Theatre and Seven Dials Market, as well as events and festivals on the road.
With a background in fine dining, James brings a passion for quality to a fast-paced QSR environment, where consistency and the right products are key to a successful service.
#MillacProfessional #ProfessionalChefs #MeetTheTasteMakers
