Creative inclusions

the perfect dish

This was my fourth week at Pied a Terre. At present I am doing couple of days per week at the restaurant and every day is very different. I am constantly being surprised by the quality and the perfection – starting from preparing, to cooking to presenting the food on the plates. It is beautiful and it is an art of work in itself.

I am slowly gathering a collection of various bits and taking them back to my studio for testing.

My 2000 fish skins from Farne Salmon & Trout in Duns where delivered last week at my studio. They arrived in one huge lorry; the driver had a problem even turning the lorry around in our car park, which is pretty big. I had a bit of a surprise to how large the 10 boxes wore and soon realised that one large freezer (that I had) was not going be sufficient, and quickly had to go out and search for one more freezer.

It took me few days to defrost the boxes in order to separate the skins into smaller bags and freeze them again. Now I take a bag at the time out to defrost and clean, which are then washed and freezed again. My target, that I haven’t reached yet, is 200 skins per week.

I am off to an Artsway Associates visit to Mottisfont Abbey tomorrow.