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December at Nelson Street with Inspires Dining

Join us for our first collaboration with the awesome people from Nelson Street.

Inspires Dining Head Chef, George and Louis owner of Nelson Street (currently Louis’ Place) will be behind the pass for four Monday nights during December giving guests a fine dining taste of Christmas in Buckingham.

Guests will enjoy five courses including one of Inspires Dining’s signature canapés, mushroom suet log with truffle mayo, Louis’ crispy duck with watermelon and chilli frosted cashews and finished with macarons from Pure Patisserie.

In addition to a carefully crafted menu, as much attention has been paid to creating a wine flight paring to compliment the dishes for £30 per head.

I am excited for Inspires Dining’s first collaboration, especially with it being with Nelson Street as I have always enjoyed Louis’ style of food when working with him previously. Being based in Buckingham I am also keen to showcase local produce and cook some really good food for people in the local community and beyond.

George, Head Chef at Inspires Dining

Bookings have already started to be taken by Nelson Street’s loyal patrons so book early to avoid disappointment.


No fresher than this.

In August myself and my family swapped our usual summer trip to the states for some Caribbean sunshine in Barbados. 


Those of you that have been to Barbados will know that it has an awful lot going for it…the coffee not being one of them! As someone who has barista coffee on tap normally, the exploration of finding somewhere for a decent coffee was an amusing one, but discovering Keshwan in Coffee House Italia (that actually had oat milk) after a few days was a great find. He would have my oat milk flat white ready for me each morning as he saw me arrive, awesome service!


As a chef who works as far away from the sea as possible in the UK, obtaining fish always seems to pose a challenge, which is a shame to me because actually, I prefer cooking fish to meat. It is crazy to me that we live on an island surrounded by water but to get a reliable commercial supplier is one of my biggest barriers. Often my suppliers want to try and throw portions of fish at me rather than fresh whole fish. It is funny because I remember a conversation recently where I called my supplier for a whole fish, they said they couldn’t supply it but they could supply the fillets, baffling. 


We love a good fishing trip when we are on holiday so I was really excited that we were going to have the opportunity to do this and see what the tropical seas had to offer. As per usual my brother Jack was in his element and always catches the biggest fish. We managed to catch some barracuda, which for me with my chef head on was really exciting. Barracudas are a subtropical fish so realistically not something I will be cooking in the UK unless I am ok with the miles it has travelled or have a lot of money to spend. We have caught Barracuda before but have never been able to eat it as what they consume in the seas near Florida can make you really ill, but the sea in Barbados is much cleaner so they are fine. 


I was so happy with my barracuda, we took it back to the dock where I filleted it, wrapped it up in paper and headed off in a taxi back to our villa. There really is something so cool to think of all the processes required to get a fish to a plate at work and I just had my lunch straight out the sea ready to go on the BBQ. Never seen a cargo crate, never seen a delivery van, never seen a fridge. Literally, ocean, taxi, BBQ, plate! Awesome.