Changing the Formula

Sometimes my desserts are inspired by the memories of being a child back in England. I have an idea in my minds-eye of what I want to create. It might be a shape—I might want to represent a strawberry, a peach, even an eggplant. I might be inspired by scenery—like Mount Fuji, a woodland floor, a coral reef. It might start with a texture in mind or an ingredient. But the starting point is always different. Then, once I have an idea I’ll wait until an ingredient or an experience pops up that then drives the initial idea forward. Nothing is ever as simple as forming an idea and then applying a technique upon it in the kitchen straight away.