My 14 eats of 2014

2014. What an incredible year you have been. As far as milestone years go, you’ve definitely set the bar for future years to come. From the many Nyonya Supper Clubs & Pop Ups hosted throughout the year to the Cookery Classes I’ve had the opportunity to teach…  From the primetime television roller-coaster of  ‘The Taste’  to live cookery demonstrations at the BBC Good Food Show. In spite of all the cooking that’s been going on, there’s also been time for some pretty fantabulous eating along the way from San Francisco to San Sebastian.

But for me, 2014 will forever be remembered as the year this once disillusioned City boy finally took the plunge into a life in food. And I can’t quite put into words how exciting and rewarding it has all been. It’s been one heck of a ride and I’m ever so grateful for all the words of encouragement and support I’ve gotten along the way from all the friends, family, followers, Supper Club guests and cookery class students out there.

As is customary with previous years, here’s my annual round up of the very best eats from around the world which 2014 had to offer!

~  2014  ~

14-Course Degustation Menu

—-  Starters & Small Plates —-

Duck Hearts, Braised Carrots & Polenta (@ Brawn – London)

Spot Prawn, Fermented Walnut, Heirloom Tomato & Horseradish Cream (@ Trois Mec – Los Angeles)

Mille-feuille of Smoked Eel, Foie Gras & Green Apple (@ Martin Berasategui – San Sebastian)

Smoked Carrots, Goat’s Curd & Rye (@ Oblix – London)

Venison tartare, Charcoal Oil, Mustard & Fennel (@ L’Enclume – Lake District)

Sauteed Black Garlic, Beet Ceviche, Iced Radish (@ Martin Berasategui – San Sebastian)

Porcini Donuts (@ Rich Table – San Francisco)

—- Mains —-

Lemon Sole, Daikon, Citrus Butter & Liquorice (@ Mayfields – London)

Pho (@ Song Heng – Paris)

Salt & Pepper Dungeness Crab (@ R&G Lounge – San Francisco)

Pork Belly & Duck Cassoulet (@ Brasserie Chavot – London)

Milk-fed Goat, Baby Turnip, Parsley & Nasturtium (@ L’Enclume – Lake District)

—- Desserts —-

Chocolate Terrine & Black Olives (@ Vivant Table – Paris)

Yoghurt, Pear, Walnuts & Sweet Cicely (@ L’Enclume – Lake District)

—- Service & Setting @ L’Enclume – Lake District —-

Duck Hearts, Braised Carrots & Polenta

Spot Prawn, Fermented Walnut, Heirloom Tomato & Horseradish Cream – Trois Mec, L.A.

Mille-feuille of Smoked Eel, Foie Gras & Green Apple – Martin Berasategui, San Sebastian

Smoked Carrots, Goat’s Curd & Rye – Oblix, London

Venison Tartare, Charcoal Oil, Mustard & Fennel – L’Enclume, Lake District

Sauteed Black Garlic, Beet Ceviche, Iced Radish – Martin Berasategue, San Sebastian

Porcini Donuts – Rich Table, San Francisco

Pho – Song Heng, Paris

Salt & Pepper Dungeness Crab – R&G Lounge, San Francisco

Lemon Sole, Daikon. Citrus Butter & Liquorice – Mayfields, London

Pork Belly & Duck Cassoulet – Brasserie Chavot, London

Milk-fed Goat, Baby Turnip, Parsley & Nasturtium – L’Enclume, Lake District

Chocolate Terrine & Black Olives – Vivant Table, Paris

Yoghurt, Pear, Walnuts & Sweet Cicely – L’Enclume, Lake District

A very Happy New Year to you all and here’s to an even better 2015! Thanks for continuing to support theboywhoatetheworld.com.

G.