Jackson Boxer

STROZZAPRETI & ROAST CHICKEN BUTTER

to make our chicken butter we roast chicken skins in brown butter with onions and bay leaf to make an incredibly intense roast chicken essence, which we then blend into a concentrated chicken stock and thicken with some reduced double cream, seasoning it with sherry vinegar and a squeeze of lemon

the fresh pasta is dropped into the pan straight from the chauffant to come together, before being poured into a waiting bowl, and finished with some finely shaved wild garlic, and freshly grated bottarga

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MONKFISH, BROWN SHRIMP, SUYA BUTTER, SEA HERBS

we take beautiful monkfish from Shaun Hendserson in Brixham, and trim them down into generous chops cut across the bone, ready for the grill

monkfish, with its dense and confident muscularity, stands up to the hard heat of the white coals, retaining a beautiful succulence, while also absorbing a great deal of pleasing smoke

in a pan we warm small brown shrimp in a rich suya spiced butter, flavoured with peppercorns, peanuts, dried crayfish and garlic, pink grapefruit segments and zest, and blanched sea vegetables, before spooning generously over the top of the resting fish

RIBEYE

our ribeyes come from beautiful heritage english cows, and are dry aged for 45 days, probably my favourite cut of all the prime steaks, for is combination of dense, complex muscle, luscious, sensual fat, and a capacity to betray the most interesting and nuanced effects of maturation

we brush them with clarified butter, and season generously with sea salt, before blasting them into the raging josper oven to achieve a deep and agressive sear

rested, carved, and generously sauced with a reduction of roasted beef bones and red wine, simple, perfect and timeless

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