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Maxwell Rigby

@chefrigby

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I like food but I love to make it…
📍London
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Christmas Dinner, The Boys Edition Beef Wellington, red wine jus Roast Turkey with bacon, Turkey gravy Pork stuffing balls Honey glazed carrots and parsnips, Brussels sprouts and swede mash taken in Salcombe by @chefrigby
3
3 years ago
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The Hanging Duck Reminiscent of the filthiest of takeaways - the Chinese takeaway. This is a deconstructed duck spring roll. The sun casts a shimmer over the plate, a canvas. In the middle sits a thinly sliced duck breast. It’s centre is pink and tender. The thick layer of fat, after rendering slowly, started on a cold pan, then removed and deep fried into the crispiest duck skin puff. Flavours of flakey salt, five spice, and msg penetrate deep into the meat creating an aromatic sensation; paired with a caramelised plum hoisin, of which hits you with mouth watering intensity. The sauce is not thick and coagulated, but achieves a velvety, rich, sweet, sticky and savoury profile. A 24 hour stock is reduced with a glass of Andron-Blanquet and a bit of patience, bestowing the sauce with a harmonious complexity. For texture, a deep fried crepe, the distant French cousin of the humble taco shell. The crepe is prepared as thin as possible, light but chewy, salty and buttery on the palate. To cut through the richness, a baby cucumber and carrot spirals, lightly pickled in a light brine and spices; of which, Cardamom and cloves presently inspire a southern Asian twang. Edamame beans, edible flowers and micro basil dance elegantly around the plate. Their striking nature prepares you for how insanely good this dish actually tastes. It would be rude not to pair this with a wine older than the one used in the sauce; in this case, the vineyard Andron-Blanquet is surrounded by three illustrious neighbours, Château Lafite, Château Cos d’Estournel and Château Lafon Rochet. World-famous for the quality of Cabernet Sauvignon in this area, Left-bank wines are beautifully structured and can age gracefully for decades. Fantastic left bank Bordeaux aged in French Oak Barriques to give complexity and depth. Full of cassis and blackberries, cedar wood, hints of leather and spices. This is a real classic of mirrors the French technique used to create this masterpiece. by @chefrigby
0
4 years ago
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Fillet steak Peppercorn sauce, caramelised brussels sprouts with walnuts, pepper roast potatoes, confit garlic, crispy onions and parsley garnish. Couple Yorkis by @chefrigby
1
3 years ago
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Summer feed Picanha, Garlic (confit/pickled) Tomato, Avocado, Chorizo Spring Basmats Pimento Pepper Zucchini Mushroom Red Onion by @chefrigby
0
2 months ago
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Happy 88th Birthday Grandad Kev 🐨 88 TACOS Barramundi Salsa Verde Crispy Pork Belly Beef Chilli Grilled Chicken Thigh with Bread Sauce Burnt Corn Salad Pickled Tican Slaw Guacamole Caprese Di Nonna Garlic Shrooms Salsas taken in Darling Point by @chefrigby
9
6 months ago
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Wagyu Picanha, Braised Broccoli and Eggplant, Wagyu Fried Rice by @chefrigby
2
2 years ago
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Butter Chicken Saffron rice Mushroom Bahji Saag Aloo by @chefrigby
2
2 years ago
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Dim Sum Buffet Pork and Prawn Shumai Scallop and Prawn Crystal Dumpling Pork and Chestnut Mushroom Gyoza by @chefrigby
0
2 years ago
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Purple Cow by @chefrigby
0
2 years ago
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Steak Frites 💵 Salt Dry Aged Fillet , Rigatoni Fries, Beef Sauce by @chefrigby
3
2 years ago
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The North. 23 Winter Tasting; creating an eating experience that conveys the true nature of modern Scottish cuisine. Here in Edinburgh you find the finest raw produce in the world, the menu embraces diverse spices, like Edinburgh does culture. by @chefrigby
4
3 years ago
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