They say food is an art form, though that'd mean Jon Prescott is a lot more cultured than people give him credit for. Bringing out the artistry on both plate and tongue, Assemblage, officially launching today.
From a chef who so impressed Raymond Blanc on the Beeb's The Restaurant that he gave him a job in his own Michelin'd kitchen, this brick-walled, innovatively divided (by old cider vats-cum-trellises) room lionizes the food-as-art ethos with aesthetically pleasing culinary presentations lit by overhead gallery-style lighting at each place setting, prompting mothers to tell their children "don't Pick-asso at your food". Smaller canvases include ham hock w/ caramel, pickles & apples, plus salmon w/ cucumber, lemongrass & horseradish, and orange-coated duck & pheasant w/ popcorn, so delicious, you'll wish it came in a bucket...and that the house lights would dim so no one would see you gracelessly shoving it into your mouth. Larger masterpieces count sea bass w/ vanilla & lemon, a hefty venison steak sent to the afterlife accompanied by chocolate, shallots & cabbage, and a "deconstructed beef Wellington": sous-vide fillet w/ creamed bacon cabbage, red wine sauce & mushroom dust, which, if it's the right species, could actually have you seeing fairies.
Sweet stuff is equally inventive, from chamomile w/ honeycomb & devon cream, to a malted-milk & hazelnut "duo of chocolate" -- take it down with just two jabs, and you'll have egg all over your face.