My 2014 exploits

 First thing first Merry Christmas people and Happy New Year! Thank you all for reading my last blog. I felt very accomplished writing my first ever blog post and it felt great to have my story off my chest. However, there is still SO much I haven't told you about. I still cannot believe I have time to write this. December and the New Year period is always the busiest part of the year for any chef. A lot of things take a back seat - why would that be any different in Lanzarote? People see the need to dine out more, relax and take the festive period as an excuse to see their loved ones and most of all make time for one another. Great! It makes me a lot busier doing private dinners, tasting menus, food festivals and doing a kitchen service with the team I've built around me.

 Since writing the last blog I've had the chance to produce some great food with members of my team. I've had the opportunity to challenge myself during a 10 course Vegan Tasting menu (staying away from butter was testing!).

Secret garden salad

Curried cauliflower, onion, spinach bhaji, apricot, bitter chocolate

Poached king oyster mushroom, pomme puree, burnt gem lettuce, spiced ketchup, crispy crumb

Aubergine schnitzel, ragu of tomatoes, sweet potato crisps

Working alongside chef and vegan Dennis

 I also tried to impress restaurant bloggers and chefs on the island at my latest Made for Trade Tasting evening. This night was the first time I have been able to cook my own nostalgic style of food for a very important man in my cooking career. Paul Campbell, my old boss and now great friend, is responsible for my direction in the culinary world having taught me the trade 10 years ago. This gave me the opportunity to cook in the style he loves and to give him the chance to enjoy the flavours and techniques he taught me. He paid me a great compliment and when looking into his eyes I could see how proud he was of me and just what the evening meant to him. I felt relieved that he enjoyed it and even though there were 20 other guests to impress none of them really mattered as I desperately only wanted his approval. 

Homemade bread and butters; Brioche, soured flat bread, wholemeal loaf, lightly whipped virgin butter, citrus butter, soured milk cream, bacon jam

Foie gros, bresola duck, black gold, pickles

Octopus, avocado, caviar, basil snow micro salad

Burnt onion, quail egg, celeriac, mushroom

Mulled cider fizz, crispy chicken skin sandwich

Braised short rib of beef, blue cheese, pressed root vegetable caramel fondant

Lemon posset, lime granita, pink grapefruit curd, popping candy

Christmas pudding, warm chocolate, yoghurt, pineapple, nuts

Me (right) with my 'apprentice' and helper Sam

 Both of these challenges gave me the opportunity to learn new tricks as well as teach some of mine to the guys helping me. I have also enjoyed offering this exclusive style of dining within people's homes this month for that extra special occasion.

In house pre main; Wild mushroom risotto

In house vegetarian main course; Textures of beetroot, asparagus

In house main; Slow braised belly of pork, texture of beetroot, barbecued vegetables

On top of all of this I had the pleasure of showcasing some quality Lanzarote cooking at the biggest food festival in Lanzarote in Teguise. Here I worked hard at a stall with La Cantina and played hard by tasting some of the amazing food and wine available on this island. It's very hard to put all of what I have been doing into words, so I'm going to bombard you with pictures to try and do it justice!

La Cantina's Hummus tapas

La Cantina's Roast beef tapas

La Cantina's cheese & chutney tapas

La Cantina's cheese and chutney tapas

Chorizo sausages smoked and cooked the Argentinian way

Getting a beer at the Los Aljibes brewery stall - amazing!

Another selection of tapas at a stall

ICE CREAM

 Right, I'm going to leave the food behind and bring you in on maybe just on of the biggest things that has happened to me in the past 6 months. You may, or may not know, but I have met a smart, beautiful, passionate and fun girl, Hollie Cradduck, who is now my girlfriend.

She is a massive driving force behind me and my current happiness as well as my writing (trust me this writing thing does not come naturally to me whatsoever!).

Hollie and I post swim 

My miracle wetsuit!

 Hollie has not only helped me personally, she has also aided me in quite a few aspects in my pursuit of Ironman glory being a three time Ironman herself and having her own inspirational story which can be read on her blog here. Also when I say Ironman glory I mean just finishing! The biggest impact she has had is on my swimming. This is my Achilles heel and I know I'm not the only one that has had this battle and fear of drowning! However, slowly after snippets of advice from some great people and the persistence of Hollie pushing me in the pool (not literally) I feel stronger every time I go. Another big influence in my swim technique was the wise words of a ex-pro turned coach, Bella Bayliss, who lives onsite at Sands Beach Resort in Costa Teguise. She did this by simply telling me to swim when training as I would in a race by breathing every second stroke so I'm not starving my lungs of any oxygen. Since getting used to this technique my swimming has dramatically improved. Another factor that has helped is my lovely new wetsuit which has given me more confidence so much so that I now feel at home in the sea.
 After my first sea swim with Hollie 2 weeks ago I felt for the first time I could complete the Ironman swim and maybe, just maybe, actually become an Ironman! This was a euphoric and liberating feeling for me and was shortly followed by a celebratory glass of bubbles in the Lanzarote sunshine! (After all I am living on a beautiful island and life is all about balance and reward).

Enjoying the sunshine and lifestyle

 The one thing I've really noticed about writing this blog is the freedom it has given me and the peace I have felt when everything is off my chest. I take a lot of criticism for most of my choices and find my life is talked about a lot more than I would like to think it is (Lanzarote is a small island and that is expected to some degree). Some people can let this get to them, however, I use their negativity as my motivation so I am successful in everything I chose to do. I use it as my fuel.
 My journey in triathlon has only just begun and I have no expectations and no boundaries. I am quite aware that in this sport you only get out what you put in! Not everyone has the chance to train in world class facilities or train at a time that suits them with like minded people around them like I do and I am trying to utilise this. There is one thing I feel very strongly about and that is, if you have made your choice to do something then do it and enjoy it because life really is too short.

 As I write this I have just got back from a bike ride where I faced the feared winds of Lanzarote. Just reflecting on what an ideal place this is for me and my training is amazing. However, I also have to look at what I have had to go through in life in order to get here. It really puts life into perspective. I know in myself however, when it comes to May and I'm standing on the start line in Puerto del Carmen I am going to embrace the experience and smile at everyone around me. I know that everyone would have been on their own journey just to get there! If have to use all 17 hours to become an Ironman I will and the only person I'll be up against on the day will be the person in my head. 

A friendly ride in lovely scenery with Hollie and Bart

Happy 2015 all, I have a good feeling about it!