The Merchant Hotel
There are some things in life that give you that ‘buzz’.
For me, photographing (and eating) good food is one of them.
Last Tuesday (28th Feb) I had the privilege of working with the fantastic team at the 5* Merchant Hotel, Belfast
The Merchant Hotel which was recently voted as “Best Hotel UK” at the 2011 International Hotel Awards at The Savoy, London.
My mission was to photograph culinary delights from Head Chef John P Leake. To say that each plate was a work of art is an understatement. I love cooking, but this level of cooking is only something that I can dream about. Each and every plate looked, and tasted fantastic.
As someone who loves and appreciates good food, this was the best three hours I have spent in quite a while. If only “scratch-and-taste” computer monitors were a reality.
These are dishes that are currently served on The Great Room À la carte menu
Enjoy
Starters
Warm smoked haddock ballotine, pickled beetroot and onion seed beurre blanc
Foie gras and chicken liver parfait, spiced apple and beetroot and toasted brioche
Confit Silverhill duck terrine, spiced fritters, poached cherry and melba toast
Seared quail breast, black pudding purée, poached quail egg, crispy soda and carbonara sauce
Caramelised Irish scallops, shallot purée, confit carrot and thyme jus gras
Duck Egg Meurette - Red wine poached duck egg, toasted brioche, confit mushroom and lardons
Main Courses
Hereford Beef Fillet with balsamic glazed root vegetables, and Cafe de Paris jus
Duo of Cherryvalley duck, seared breast, crispy confit leg, creamed leeks, potato rosti and beetroot jus gras
Assiette of Armagh pork, braised, cured loin, seared fillet, truffle croquette, poached egg yolk and white bean purée
Venison en Crouté, truffle pomme purée, glazed celeriac and cassis jus
Papillote of whole sea bass with Portavogie prawn and chorizo risotto
Herb Kilkeel turbot, parmesan gnocchi, lardons, artichoke purée, truffle emulsion
Roast monkfish, chateau potatoes, langoustine and seafood ‘hot pot’
Desserts
Merchant Miniatures for two:Glazed brulee, blackberry parfait, chocolate fondant, vanilla swan and honeycomb
Chocolate and Cherry Fondant toasted almonds, honeycomb ice cream
Cinnamon Pear Tarte Tatin candied walnut ice cream and crème anglaise
Vanilla Swan
Selection of French and Irish cheese served table side seasonal fruit chutney and biscuits
Petit fours
If you are a restaurant owner or chef and like what you see then please get in touch. I would love to capture your creations.
A big ‘thanks’ to John from Food Belfast for his 12 Days of Christmas Giveaway
Jonny & Lyndsey’s Album
And finally for now! This is Jonny & Lyndsey’s storybook album.
Paul & Hollie’s Album
You’ll remember I blogged Paul & Hollie’s Wedding last year.
This is their final album design.
* each slide above is madeup of both the left and right page with the spine of the album in the centre.