25 Sep
0
764
Vanilla. A word that might be synonymous with simplicity, familiarity, even the ordinary. But vanilla is in fact one of the world’s most prized ingredients, revered by chefs, perfumers and artisans al..
02 Jun
0
181
Classic meets exotic with this Banana Cocoa Old Fashioned, made with our very own MSK British Bourbon. This delicious cocktail carries a rich warmth, indulgent chocolate notes and subtle banana sweetn..
30 Mar
0
84
An indulgent and aerated liver emulsion that combines quail’s liver and foie gras with deep, fruity aromatics. Stabilised with Silk Gel and MSK UltraGel 5, it delivers a smooth and velvety feel. Perfe..
30 Mar
0
93
A rich and silky emulsion of rendered chicken fat, deeply reduced chicken stock and Piedmont hazelnut praline. This savoury butter carries elegant depth and flavour which is perfect for adding a hint ..
30 Mar
0
39
A crystal clear and aromatic consommé built on a deeply flavoured roast quail stock. Developed through layers of roasting and infusion and then clarified using a traditional raft method. Finished with..
30 Mar
0
60
A bold and savoury showpiece that is perfect as part of a sharing table or as a standout side. This aromatic twist on the classic enriched bun is infused with warm notes of Sabzi Ghormeh and Dukkan sp..
21 Nov
0
30932
This Christmas Pudding Ice Cream dessert features super-thin caramel tuiles made from a mixture of salted caramel, raw Mauritian cane sugar and our pre-caramelized brulee sugar. We've made them in th..
26 Sep
0
11189
Rupert's made this fantastic blown sugar pumpkin, filled with a spiced pumpkin mousse. We've served it on a mix of chopped truffle praline grains and salted caramel pieces, with a chocolate ice crea..
23 Sep
0
7605
Have you got your pumpkin moulds for Halloween? Can't find any? Try using this 'Pomodoro' mould from Silikomart. It's supposed to be a tomato, but just change the leaf stem and spray it orange and i..
12 Aug
0
6327
We've made this chocolate by grinding the sesame seeds and peppercorns in the Twin Stones Wet Grinder. This method allows for ultimate creativity with chocolate, letting you make your own flavour com..
31 Jul
0
9509
We've finally got a little bit of summer in the UK, so here's an idea for some extra special burgers we've made. We've branded the buns using a custom branding iron from 100% Chef that we've had made ..
21 May
0
14195
We love a bit of Yorkshire Blue here at MSK, and Rupert's made this lovely little brioche bun filled with a hot creamy blue cheese mousse. The mousse is stabilised with gellan gum to stop it from spl..
19 May
0
9257
Strawberry and black pepper is a classic combination, and when one of our customers asked us for a basic recipe using MSK UltraMousse we thought this would be a perfect dish for it. UltraMousse is a ..
13 May
0
9665
We've made this deliciously smooth crème brûlée using UltraGel 5, which has the advantage that it sets on cooling, rather than on baking, allowing us to make a crème brûlée in a dish that wouldn't sur..
06 May
0
10878
Rupert's made these charming little tiramisu cups using obulato, which is an edible paper from Japan made from potato starch which dissolves on contact with water, making it the perfect ingredient for..