James Byrne

JOURNAL

Sake no Hana

I was recently commissioned by Great British Chefs to shoot at Japanese restaurant Sake no Hana in Mayfair, London, profiling Executive Chef Hideki Hiwatashi. I adore Japanese food and this is certainly the best I have eaten. Thank you to Eliot and Izzy from GBC for their assistance and to Chef Hiwatashi for his time and skill. 

Sake no Hana - 23 St James's Street, London, SW1A 1HA

#tbt Hunter Gather Cook 2014

published in FHM December 2014 (January 2015 issue)

In October last year I spent a day off grid in the woods with Hunter Gather Cook shooting a feature for FHM. Based in a hand built treehouse HQ in East Sussex, HGC run courses to educate on wild food teaching everything from butchery to brewing. 

I had the pleasure of spending the day with Nick, Dave, Dougy and B (the dog) and was blown away by the passion they have for what they do. B is even self trained in the art of truffle hunting! The food was delicious too - Venison Ribs, Smoked Duck Salad and Truffled Ballotine of Pheasant, not what you expect when you hear the words "wild food".

Check them out: Hunter Gather Cook

The Providores

The Providores and Tapa Room has some of the most exciting and innovative fusion cuisine in the UK. Run by co-owners Peter Gordon and Michael McGrath, they have combined their individual skills to create a unique dining experience in the heart of London's Marylebone Village - the union of a contemporary dining room, and an all-day wine bar/café with one of the best breakfast offerings in London.

The ever-changing menus are driven by creativity, innovation and the use of prime ingredients from within the UK and abroad. The constantly evolving wine list offers Europe’s largest selection of premium New Zealand wines.

www.theprovidores.co.uk

Left: Executive Chef and Co-Owner Peter Gordon Right: Selection of dishes available in the Tapa Room

Left: Executive Chef and Co-Owner Peter Gordon
Right: Selection of dishes available in the Tapa Room

Left: Roast sweet potato, spinach, basil, red onion and feta tortilla, red pepper, pickled radish, mizuna, new potato crisps Right: Chef Paul Melville

Left: Roast sweet potato, spinach, basil, red onion and feta tortilla, red pepper, pickled radish, mizuna, new potato crisps
Right: Chef Paul Melville

Brunch at Cook House, Newcastle Upon Tyne

Cook House is a new kitchen in the Ouseburn, Newcastle Upon Tyne. It was set up by The Grazer aka Anna Hedworth, famed for her supper clubs throughout the North East, as a space to eat, sit, rest, work and hang out. The kitchen is in a shipping container and is homely, welcoming and informal.

They serve Breakfast and Lunch every weekday.

www.cookhouse.org

COOKHOUSE2.jpg
Cook House Granola, Rhubarb Compot and Yoghurt

Cook House Granola, Rhubarb Compot and Yoghurt

Whipped Feta, Pear, Pea Shoots and Toasted Seeds on Sour Dough

Whipped Feta, Pear, Pea Shoots and Toasted Seeds on Sour Dough

Left: Anna Hedworth     Right: Rabbit Rillette with Sweet Cucumber Pickle and Toast

Left: Anna Hedworth     Right: Rabbit Rillette with Sweet Cucumber Pickle and Toast