What a great way to start the week!
Blown away to be included @nationalrestaurantawards Chef to watch shortlist, along side some serious talent and friends!
Thank you to everyone @thecottageinthewoodkeswick absolute team effort!
Wish me luck
🤞 🍀
I am delighted to announce that last night we retained our Michelin star from @michelinguide .
Thank you 🙏
We are so proud of our team and the work they put in day in and day out. As ever we will keep on growing the restaurant, pushing and reaching further for the year to come.
Thank you to our guests, we are a small restaurant who are at the start of our journey. But your support means the world to us and I hope to welcome you all back to magic hill soon
Hotel restaurant chef of the year 2025
This left me speechless!
To receive this award means so much to me and the team as we move forward and evolve the restaurant. It shows we are heading in the right direction.
I cant be more proud of what we have achieved in such a small amount of time!
Thank you to our lovely guests and the chef community for your on going support!
@thecottageinthewoodkeswick@beth_bond_@thecaterermag
Salt aged duck, pickled walnut, beetroot
Ducks cooked like a rotisserie on the BBQ brushed in juniper gastrique
Legs turned into a Cumberland spiced sausage roll for sauce mopping.
Beetroots dehydrated in blackcurrant wood
Charred, fermented and pickled brassicas
Pickled walnut condiment
It’s safe to say we are OVER THE MOON to be included in this years @nationalrestaurantawards 🌙💫
An incredible achievement for our whole team. It’s been @jackalistair and @beth_bond_ ‘s dream to be listed amongst other amazing restaurants that we admire. We can’t wait to celebrate in June!
Desserts,
Not exactly a strong course for me but super chuffed I managed to improve the dish and make it to some of the chefs top 3.
@ciaranbrennan96 dish hits every level, visually stunning, bang on brief, an iconic classic dessert what’s not to like 👏
It finishes off what will be an epic banquet
Can’t wait to watch you all in the final
@oshand@cwharrison1@cal_byerley@greatbritishmenu
Pork cheek, polenta, hen of the wood
Slow cooked pork cheek with the braise liquid finished with quince vinegar and pickled mustard. Polenta enriched with taleggio cheese. Hen of the wood,sherry marmalade.
By for now
