Homemade Crumpet with Poached Egg & Hollandaise

A scratch-made crumpet, toasted to achieve a light crisp exterior while maintaining a soft, airy crumb. Topped with perfectly sliced avocado and delicate ribbons of smoked salmon, finished with a gently poached egg featuring a soft, flowing yolk. Completed with a silky, house-made hollandaise sauce, emulsified to a smooth, glossy consistency and seasoned for balance.

This dish demonstrates foundational skills including yeast fermentation, precise poaching technique, and classical sauce preparation.

Slow-Cooked Duck Leg, Honey-Glazed Carrots & Homemade Gravy

A slow-cooked duck leg, gently rendered to achieve tender, succulent meat with crisped, golden skin. Seasoned with aromatic herbs and roasted to develop deep, caramelised flavour. Served alongside honey-glazed carrots, cooked until tender and finished with a light glaze for natural sweetness and shine.

Accompanied by a homemade gravy, reduced from roasting juices to create a rich, savoury sauce with balanced depth and body. This dish highlights careful fat rendering, roasting technique, and sauce reduction skills.

Black Pepper Sauce

A rich, velvety black pepper sauce built on a carefully reduced stock base and finished with cream for depth and balance. Freshly cracked black peppercorns are toasted to release their aroma, delivering warmth and subtle heat without overpowering the palate. Reduced to a smooth, glossy consistency, the sauce demonstrates control of reduction, seasoning, and emulsification.

Classic Hollandaise Sauce

A traditional hollandaise prepared by gently whisking egg yolks over controlled heat to create a stable sabayon, before slowly incorporating warm clarified butter to achieve a smooth, glossy emulsion. Balanced with fresh lemon juice for brightness and lightly seasoned to enhance its richness.

The finished sauce is velvety and pourable, with a pale golden colour and a light, airy texture that coats delicately without splitting — demonstrating precision in temperature control, emulsification, and classical sauce technique.