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@oddstandard

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Have you tried our new snack by @chefantrush yet?
House cured duck ham, with compressed Asian pear and sea buckthorn gel.
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#new #snack
#madeinhouse

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So, what’s the authentic Filipino adobo?

Is it the rich and savory Adobong Itim, the vinegar-forward Adobong Puti, the golden Adobong Dilaw, the creamy Adobo sa Gata, or another regional variation?

The truth is, Filipino adobo isn’t just one recipe. From Luzon to the Visayas and Mindanao, every region and every family has its own way of making it. Some use soy sauce, others stick to vinegar, garlic, and salt. Some add turmeric or coconut milk, while others let the sauce simmer until the meat is tender and beautifully browned.

There’s no single recipe that defines Filipino adobo. For us, the most authentic is the one we grew up with the one that brings back childhood memories, reminds us of family, and tastes like home.

How does your family make their adobo?

📷@jiruspeteralmario

#kainoslo#adobonation#filipinofoodforward#sharingculturethroughfood Best restaurant, best Asian restaurant, best restaurant in Oslo, restaurant in Oslo, Asian restaurant, Filipino restaurant, Filipino, Filipino cuisine, Kain Oslo, Kain, best restaurant in Norway, visit Oslo, Oslo best restaurant, restaurant near me, where to eat in Oslo, where to eat near me, Asian food, Filipino food, best food, best food in Oslo, best food in Norway, best Filipino food, Michelin food, cocktails,beers, drinks, best dish, best experience, best cocktails, where to drink, beer, red horse, filipino beer, chicken, pork, beef, rice, fried rice, garlic rice, grilled food
Best dessert, best sweet,
Best restaurant in Oslo, where eat first date?
Adobo

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With a menu created by Executive Chef @olimarlow and Head Chef@markcatchpolechef , @aulissimonrogan is the 12 seater exclusive dining experience from @rogan_simon where you can expect to experience a farm-to-table fork tasting menu in a beautiful and intimate setting on St Anne’s Court, just off Dean Street.

We worked with @alexpoleironwork and @oddstandard to create a selection of tableware that compliments the cooking style and presentation at Aulis, celebrating the highest-quality ingredients and adding to the relaxed and social ambience.

Textured, dark stainless steel and earthy, organic ceramics offset bright, leafy dishes and elevate delicate small bites; another perfect example of how collaboration is the key for any Kinn-supported project.

Photo Credits : Cristian Barrnett.

#kinncollective
#aulis
#simonrogan
#ceramics
#ironwork

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All new à la carte menu coming soon @restaurantsenia
Excited for this new snack… House cure duck prosciutto, with Asian pear and sea buckthorn 😋
•••••
#cheflife #foodlover
#senia #new #menu

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✨ BIG NEWS! ✨

We’re absolutely thrilled to announce that Luke French will be appearing on James Martin’s Saturday Morning!

Tune in to ITV this Saturday 19th September at 9:30am to see Luke cooking alongside James Martin and showcasing what he loves to do best.

It’s a brilliant opportunity to share Luke’s passion for food, creativity and everything that makes JÖRO so special. ❤️

Set your alarms, get the kettle on and join us! ☕️📺

Saturday 19th September | 9:30am | ITV

We can’t wait! 🙌

#JamesMartinSaturdayMorning #JamesMartin #LukeFrench #JORO #sheffield

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Grilled Ibérico Tostada

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The next restaurant in the auction line-up is a special one, as not only is it down the road but it is where my Kintsugi journey began, of course it’s @restaurant_joro at @oughtibridgemill in Sheffield 🌟

An ultra-modernist Michelin-starred restaurant with rooms, founded by @cheflukefrench and @stacey375. Quickly becoming the face of Sheffield’s dining scene, they draw inspiration from local suppliers, classic training and ancient cooking principles from Japan to Norway. Making tasting menus exciting again, JÖRO applies true innovation to the finest native ingredients, with a relaxed yet refined atmosphere that’s made it one of the UK’s standout destination restaurants.

The pieces from JÖRO in this auction come from two makers. Polly Simpson, trading as @salt__ceramic from her studio in Chipping Norton, creates tableware for restaurants that’s quietly beautiful - muted, tactile, and built to survive the chaos of a busy kitchen without ever losing the quality of something made by hand.

@oddstandard was founded by Norwegians Constance Gaard Kristiansen and Tonje Sandberg in Stavanger, brought together by a shared fascination for how tableware can enhance the dining experience. What began as a passion for exploring different materials and techniques has grown into a successful venture - restaurant tableware remains at their core, alongside many other projects.

Swipe through to see the before and after transformations.

Thank you to Luke, Stacey, Polly, Constance and Tonje for being part of this project, and for supporting @cr_uk 🙏

Auction opens 7th September, link in bio for details.

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Last week I popped in to @restaurant_joro to see @cheflukefrench and @stacey375 to drop off some bowls that I’ve recently repaired for them.

I couldn’t resist the opportunity to ask them about the auction and why they said yes when I asked them to be involved. If it wasn’t for them, I wouldn’t be on this wonderful journey so I’m forever grateful.

Excuse the filming, it was my first time trusted with the camera!

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BIE er det første produktet vi produserer for @oddstandard – og et fint eksempel på hvordan rester fra én produksjon kan bli utgangspunktet for noe nytt.

Treslag, struktur og tykkelse varierer – og tykkelsen på reststykket får bestemme høyden på den ferdige platen.

Resultatet er små podier i heltre, der ingen blir helt like.

📷 @oddstandard

#tingbø #tingbøkjøkken

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Summer squash from Linnestad Farm, grilled over open fire and seasoned with our Holtefjell cheese garum. Served with green tomato, flowering dill, and a dusting of shoyu powder.

A vegetarian course built around the best of the season.

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From the tasting menu @restaurantsenia
Crispy skin Kona Kampachi, summer squash, dill beurre blanc, and confit lemon 🍋
•••••
#senia #tastingmenu #fish
#cheflife #hawaii

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Restaurant spotlight number four… the @rogan_simon group! 🌟

Three incredible restaurants, all rooted in Simon's philosophy of hyper-local, seasonal, sustainable food - and all part of this auction.

@lenclume in Cartmel - housed within a former 13th-century blacksmith's in the Lake District. Overseen by Simon Rogan, executive chef Paul Burgalières and head chef Alex Rothnie, the menu celebrates hyper-local ingredients grown just minutes away at Our Farm, with the team continually refining their growing practices in response to the land and the seasons.

@rogan_and_co is Simon's Michelin-starred neighbourhood restaurant, set in a 14th-century building in the heart of the village. Head chef Tom Reeves leads the kitchen, with a warm, welcoming menu of comforting dishes showcasing local, seasonal produce.

@henrocksimonrogan in Bowness-on-Windermere - located within Linthwaite House, deeply rooted in Simon's ethos of sustainability and locality, but with menus drawing creative influence from his international restaurants in Hong Kong, Malta and Phuket, using exotic ingredients grown especially at Our Farm.

When pieces from all three restaurants arrived, I loved seeing how each one reflected its own identity while sharing the same roots. Swipe through to see the before and after transformations.

Thank you to Simon Rogan and the whole team for being part of this project, and for supporting Cancer Research UK in such a beautiful way.

Auction opens 7th September, link in bio for details.

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