Oh wow I have certainly earned my money this week, a bit of a shock to the system to say the least ..HA HA, I'm still at the Swan Hotel in Grasmere and it's been so busy I've started to loose track of the days, but I'm lovin' it as we have had fellbred lamb, beef and pork on the menus, the steak and ale pie has just sold out completely, I've made pork and apricot terrines which will go with apple, sage and parsley chutney, we've got ham knuckles that have been set in there own jelly in terrines to be served with black pudding and cider grissinis, homemade parsley pasta that is served simply with olive oil, parmesan and wilted cherry tomatoes. I've made foccachia that we melted goats cheese on and then drizzled it with pesto, Rocket and pecorino raviolis with white anchovie and sage bagna cauda.

I've even been hand cutting the chips, blanching them and then lovingly frying and salting them, don't argue with a scouser when it comes to chips, literally  "come an have a go if you think your Lard enough", and eggs benedict that demon combination of poached eggs, buttered spinach, hot muffins and my own hand whisked hollandaise and just to be as cheeky as i am i served it with lardons of  crisp woodalls pancetta, they nearly called the "food police"

Hey I'm a simple man who is easily pleased, just give me a kitchen, locally sourced foods, and "Carte blanche"

See ya soon Nick....