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Radishes, Recipes
and Rudi

It is about respect - respect for everything, from the farmer, the seed, the ingredient, the process, the hands that create, and ultimately, the guest. I want a world where all ingredients are treated as equals, a cut of beef does not have a greater value than a tomato. Both demand the same respect. Be gentle, be kind, and both will shine!

This is my journey, my thoughts.
Rant… rave… reflect!

I have worked and given my life to the food industry for over 30 years. I have nothing to hide. These are my stories, reflection, and gratitude I want to share. More importantly, it is about reflection.

How did I get here?

Stories from my view

I am defined by the process, transparency and respect.

Fish Fingers

Everyday we through away edible good food, all it takes is a little commitment to create amazing dishes that does not have to come from the best cut. We used all the trim, scraped all the bones from mahi-mahi to create these croquettes. Seasoned them lightly overnight and slow roasted with salt, pepper and zest.

WASTED

Garlic Salt

Garlic salt did not feature much in any food I cooked until i started working in Ireland and Caribbean, more so in Grenada. The staff loved the stuff. I still struggled, as long as it was in a dry spice mix. So I looked at a the garlic skins and dried them, before blending with salt in blender.

WASTED

Melon Seed Milk

We created multiple types of drinks that will be used at breakfast, using leftover cantaloupe and honeydew melon seeds, high in fiber, they contain considerable amounts of oil and is rich in unsaturated fatty acids and bioactive compounds, such as linoleic acid and tocopherols.

WASTED

Read about the journey

Sharing recipes

We do not understand or appreciate when we look at an ingredient the responsibility we have towards that ingredient. Respect is rooted in the appreciation for farmer, supplier, precession and guest. They are all linked.