Aizle

I have spent more time in Aizle than I have anywhere else in my life. When we first opened, the menu cost £35 — it’s so funny to think now, but I would write two different menus every day, and then I would give the guests surprise courses from each menu, so for instance some people would get the beef dish and others got the pork. I covered all the dietary requirements as well; it was chaos: the cheapest menu with the most amount of work possible.

These are some of the dishes we have served over the years — some are current, and some are from day one. I wanted to show what we do at Aizle, and to give an insight into the level of craft that goes into the cooking. If you’re a young chef you might want to see my restaurant recipes exactly as we make them, so here they are. And if you’re reading at home then you can pick and choose elements of a dish without making the whole thing.