64 Goodge Street

The vol-au-vent returns to 64 - a hollow pastry case to house delights from the briny deep. Over the summer it was lobster but as seasons change and temperatures drop it’s time for something altogether more autumnal. Smoked haddock from @kinsmokehouse has its crusted top of Beaufort cheese, breadcrumb, espelette and thyme gratinated as it’s blasted under the salamander and goes into the pastry. As a garnish, fudgey leek fondue sits underneath with fresh watercress and apple on top for freshness. A fish velouté completes this delicious new first course. #chef #cheflife #michelin #fish #starter