Log: England

20.03.2025 // Everyday Delights

Uffculme, England

After a first few days at Selgars Mill, I have noticed a new little pleasure, almost instinctual, that has snuck into my days. Whenever I finish cooking and begin to serve myself, thoughts pop into my mind about, perhaps, adding a garnish here or layering the mushrooms there. As much as, I have enjoyed cooking for many years now, beautiful plating has never felt as natural and pleasurable as it does now. In fact, I am relishing in being able to cook for myself after weeks of communal cooking. At the same time, however, working alongside some pretty amazing chefs has altered my relationship with cooking in a way that is reflected in my newfound compulsion to plate with care.

I have started to catalogue my imperfectly pretty plates, and I think back fondly to chefs Elena and Giuseppe, and a few other talented cooks I met at Feÿ.

A bowl on a wooden table with a boiled egg and mushroom pistacho mince. — *Fig 1. Eggy mushroom pistacho mince breakfast.*

A bowl on a table with a nest of sautéed brown mushrooms and spinach, topped with a white miso silken tofu cream. — *Fig 2. Nest of sautéed mushrooms and spinach, topped with a miso silken tofu cream.*

- Andrea