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18/06/2026

At Trishna, one of India's most prized ingredients takes centre stage.

Executive Chef Sajeev Nair's tandoori morel is stuffed with wild mushrooms before being cooked in the tandoor with saffron and cream. Sourced from the mountainous regions of Kashmir, morels are celebrated for their rich, meaty texture and deep earthy flavour.

The dish is served alongside a mushroom pickle, a wild mushroom samosa, and a radish and walnut chutney — a showcase of how a single ingredient can be explored through multiple textures, techniques and flavours.

A refined tribute to one of the most sought-after mushrooms in Indian cuisine.

07/06/2026

For the final instalment of our Club Gascon farewell series, we hear from Head Chef Migel as he reflects on working alongside Pascal Aussignac.

For Migel, the greatest lesson wasn't just the food — it was the opportunity to observe and learn from a chef who held a Michelin star for 24 years. A rare achievement in an industry where stars are won and lost every year.

Over the years, Club Gascon became a place of growth, discipline and constant learning. Migel speaks about growing alongside Pascal, doing his best to evolve with him and being proud to have been part of the journey.

As the final service comes to an end, it's not just the closing of a restaurant, but the end of a remarkable chapter for the team that helped shape its legacy.

“Thank you for the journey.” Santé, Chef Pascal.

04/06/2026

Sajeev Nair, executive chef at turns a simple pineapple into one of the restaurant’s most distinctive desserts.

Marinated with saffron, cardamom, honey and spices, the pineapple is cooked in the tandoor until caramelised and lightly charred. As the juices drip onto the charcoal, they create the smoky flavour that makes the dish so special.

Served with coconut and jaggery sorbet, traditional Goan bebinca, and a delicate chocolate coconut shell, it’s a dessert that captures the flavours of India in a completely unexpected way.

03/06/2026

BBQ 🔥

Chef tested recipes on disposable barbecues outside a half-built restaurant with just two inductions and a terrible oven. Now the fire-focused concept is thriving with a full kitchen and guests actually enjoying the space. Using charcoal exclusively, they’ve proven that commitment to a cooking philosophy beats fancy equipment every time.

22/05/2026

The final service at Club Gascon wasn’t just the end of a restaurant — it was the end of a chapter for the chefs who grew inside it.

Antonio first walked into the kitchen asking to learn spherification. He left with discipline, precision and a completely different understanding of cooking.

For him, Club Gascon was more than technique. It was the people. Chef Pascal’s energy. Chef Miguel’s mentorship. A kitchen that pushed standards every single day.

Now it’s onto the next chapter — carrying everything this place taught him with it.

19/05/2026

Lamb chops at Trishna are built properly from the ground up.

Whole racks are broken down into thick, meaty cutlets, then given a heavy marinade of ginger, garlic, Kashmiri chilli, garam masala, fenugreek and mustard oil with fresh lemon.

After hours of resting, they go into a searing hot tandoor at 400–450°C — locking in smoke, spice and char in seconds.

Finished with a sharp radish salad of mustard, chilli, coriander and turmeric to cut through the richness.

17/05/2026

Beurre Blanc 🧈

Elevate classic beurre blanc by infusing edible flowers for delicate floral bitterness that cuts through rich butter. This French sauce starts with white wine and vinegar reduction, then emulsifies as much butter as possible without splitting for glossy consistency. Finishing with bright orange fish roe adds salty bursts and textural contrast. The result pairs beautifully with fish or white meat, proving flowers carry real flavor beyond decoration when balanced properly against traditional richness.

14/05/2026

Whipped Cod’s Roe 🍥

Chef transforms cured cod roe into a light, fluffy spread that works like fish hummus. Blend the roe with confit garlic to soften rawness, then add miso for umami richness and emulsifying power. Slowly drizzle garlic oil while blending, listening for texture changes that signal super-light, creamy consistency. The result is protein-packed, smooth, and perfect with prawn crackers. This technique proves understanding emulsification turns simple ingredients into refined dips with restaurant-quality texture and depth.

12/05/2026

City Social's lemon tart is all about balance.

Silky lemon custard, sweet pastry, caramelised edges and a yoghurt sorbet that cuts through the richness just enough to keep you going back for another bite.

From the blind bake to the final brûléed finish, every detail is there for a reason.

10/05/2026

“This drink is wild.”

Eduardo, head bartender at Corrochio’s, blending Filipino and Mexican flavours into something completely unique.

Sol y Luna — a cocktail built on contrast. Dark ube-infused London brandy against bright coconut tequila, layered with yuzu, toasted black rice, mango foam, and nutty depth running through the whole drink.

Sous vide infusions, toasted coconut, vacuum-sealed spirits… every part of it dialled in.

The result feels almost surreal — rich, tropical, smoky, vibrant.

Sol y Luna. Sun and moon in a glass.

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15 -17 Blandford Street Marylebone Village
London
W1U 7

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