A H Creative

12/06/2024

Another beautiful and original dish from at

Posted • This dish is the perfect showcase of Graham’s skill in bringing together contrasting but complimentary flavour profiles and textures.

From the delicate John Dory to the salty Sobrasada and creamy rouille, topped off with a tangy garnish of Monk’s beard, everything has its role to play here.

John Dory. Grilled fillet, sobrasada stuffed squid, rouille, monk’s beard.

Corbieres Rose ‘Alba’ Ollieux Romanis 2022

15/04/2024

A new concept in Filipino Fusion is coming to Margate very soon!

is a tasty collaboration between Pete Clucas ( & ) and Andrew Zilouf and Frances Puyat of RAPSA, award-winning specialists in Filipino Food ( and .byrapsa )

Day trippers and locals, expect Pinoy hospitality and a delicious experience by the sea. Keep your eyes on their insta for updates!

08/03/2024

Great shoot at The Rambling Pig yesterday. This new entrant to the Top 50 Gastro Pub list - the latest offering from the team behind Rapsa - is bringing something totally unique to the Surrey Hills with their Filipino fusion cuisine. Looking forward to sharing more on this local gem soon 💥

03/10/2023

Congratulations head chef at Auberge du Lac who received the Bronze Medal in the Pâte Croûte World Championship UK semi-finals last week🥉

We’ve had the pleasure of working with John for almost a year now and are blown away every time we visit by his skill and passion; evident in his placing against some of the UK’s best pastry and charcuterie experts such as fellow medal winners George Jephson of @‌maetfishcheese Michael Kwan, Exec Pastry Chef @‌The Dorchester.

The finals are in Lyon on December the 4th. For more follow @‌pate_croute_uk

05/06/2023

Finally the weather means shoots are starting to happen outside. As ever though there are never any guarantees so when the sun is out, you have to pounce!

There’s a delicious new summer menu soon to be making an appearance at courtesy of the talented

11/03/2023

Looking forward to our next visit to The West House Restaurant & Rooms] next week. Their social is going swimmingly with a wonderfully engaged community of fans - naturally due the beautiful food they serve and of course the legend that is Graham Garrett] 😊

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The West House Restaurant & Rooms] Roast Rye Bay scallop, Parsnip veloute, apple, curry oil.

Graham Garrett] loves the sweet flavour of these Rye Bay beauties and knows how to serve them!

03/03/2023

A beautiful creation from Ariana Machado] being enjoyed this evening at Auberge du Lac] pop-up

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Auberge du Lac] Sweet tooth?

You need to experience the incredible desserts created by our talented pastry chef Ariana Machado] who gained much of her experience working at London’s prestigious

On the menu this weekend, are two courses she has created and perfected and one of them is her own all time favourite. Just a mouthful and you’ll see why!

Pre Dessert - Buttermilk Panna Cotta, Caramelised Apples, Honey Tuille, Honeycomb

Dessert - Chocolate & Hazelnut, 58% Chocolate, Caramel Curd, Hazelnut Sponge, Caramelised White Chocolate & Hazelnut Ice Cream

03/03/2023

Lovely to see our portrait of head chef Any Lambert in this week 😊

📷 Anna Horne Photography

Wonderful interview with in

03/03/2023

Beautiful Taglioni al tartufo nero from new client Zafferano Restaurant 🥰

🍽️ Taglioni al tartufo nero | Taglioni with black truffle

✨Black truffle otherwise known as Black Gold - shaved over house-made Taglioni - a Zafferano signature dish which is available only during the season which runs from January to April.

There’s not long left to experience it now ….in a few weeks it will be just a very delicious memory!

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