James Goodhew
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Food, fire, and the kitchens behind it

A selection of recent plates, from refined fine dining to the foraging and fire cooking that started it all in the Scottish Highlands.

Cod with crab and tomato bisque Venison loin with crispy bonbon and root vegetable purée Celeriac cooking over an open fire in the Scottish Highlands Wild mushroom tart with pickled shallot and pea shoots Crispy pork belly with mash and dark jus Fig and honeycomb dessert with sponge cake Blackberry panna cotta with almond and mint Strawberry and pistachio tart with avocado Seafood risotto with mussels, caviar and heirloom tomato Roasted carrot with falafel, asparagus and chilli on hummus Roasted aubergine with olives, feta and basil Toasted meringue dessert with edible flowers James Goodhew finishing dishes in the kitchen James Goodhew plating in a professional kitchen James Goodhew preparing plates in a professional kitchen James Goodhew plating a dish in a professional kitchen Homemade soda bread with whipped butter Fried chicken from James's street food kitchen days Sticky barbecue ribs from James's street food kitchen days Crispy pork belly with beef medallion and mash Foraged chanterelle mushrooms and a fire-cooked steak dish Salmon tartare with citrus, almond and tarragon Pan-seared fish with caviar, grapes and roasted squash Roasted squash with cashew, crackling and brown butter Crispy stuffed roll and pulled pork taco from James's street food kitchen days James Goodhew in the Scottish Highlands James Goodhew rolling fresh pasta in the kitchen
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