PORK CUTLET, CRUSHED GARDEN PEAS WITH RED PEPPER RELISH
For the Pork Sear the seasoned pork cutlet till nice golden brown colour. Place the cutlet into a roasting tray and place in the oven for 15-20 minutes. Enough to...
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All posts by Gerald Mirey
Gerald is a classically trained French chef born and raised in Normandy, France. Gerald has been cooking delicious French food influenced by the British traditions and ingredients for two decades. Gerald has been working for The Boisdale (a traditional Scottish restaurant), The Garrison (a gastro pub), and most recently at The Narrow (Gordon Ramsay restaurant).
Established in October 2016, Mirey’s Restaurant is a culinary partnership between Gerald Mirey and Ko Ito. Our plan is to introduce as many people as possible to our culinary experience through a number of supper clubs and kitchen residencies in and around London, with a view to eventually open our own small restaurant in 2017.
GRESSINGHAM DUCK BREAST, BRAISED PUY LENTILS AND KALE
Braised lentils Heat the olive oil in a wide saucepan over a medium heat. Add the chopped onion, celery and carrot and cook, stirring occasionally, for about 5 minutes or...
MISO COD WITH BLACK PILAF RICE, WASABI ESSENCE
Mix all ingredients into a blender for miso glaze. Brush the top of the flesh the miso paste and reserve in the fridge. Sweat the onion with the butter for...