A day at the college

A ceviche of scallops and seabass, spinach and ricotta cannelloni (home made pasta of course!), deconstructed Black Forest gateau, summer berry soup with isle flotante....

Sometimes I wish I was still cooking for a full menu every day. I love my job but when there are too many ideas and too much inspiration is floating around in your head and you can't put it into practise immediately, that's when I miss it....